Semolina

Dumm, the hardest of all U.S. wheats, provides semolina for spaghetti, macaroni, and other pasta products. This spring-seeded wheat is grown primarily in the same northern areas as hard red spring, but small winter sown quantities are also grown in Arizona and California. Dumm represents about 5% percent of total U.S. wheat exports. Subclasses are hard amber dumm, amber dumm, and dumm. 

Semolina is the coarsely ground endosperm of dumm wheat. High in protein, it is used by U.S. and ItaHan manufacturers for high quaHty pasta products such as macaroni and spaghetti. In Africa and Latin America it is also used for a dish called couscous. Dumm flour, a by-product in the production of semolina, is used to make commercial American noodles. Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many American breakfast cereals. It is also used by manufacturers for inexpensive pasta. 

Semisynthetic metalworking fluids, 1 22, 15 240-241 Semolina, 26 284 Semon, Waldo, 25 628 Senarmontite, 3 41, 58 Sensible heat transfer, 13 196 Sensing, inclusion compounds in, 14 185 Sensit... 

Kovacova (1990) describes a method for the batch drying of fruit and vegetable pulp in a fluidized bed in which carrier particles (variously crystalline and caster sugar, dried skim milk, potato and wheat starch, apple powder, semolina or oat flakes), pre-moistened to a solids content of between 55% and 76%, are fed to a preheated fluidized bed and sprayed with the pulp to be dried. A product with a narrow particle size distribution and a uniform pulp content is claimed. Specific foods for which fluidized bed granulation has been used include potato puree (Zelenskaya and Filipenko, 1989) and granulated dried apple (Haida et al, 1994). 

I de Noni, G de Bernardi, L Pellegrino. Detection of common-wheat (Triticum aestivum) flour in Durum-wheat (Triticum durum) semolina by reverse-phase high-performance liquid chromatography (RP-HPLC) of specific albumins. Food Chem 51 325-329, 1994. 

P Resmini. A rapid electrophoretic method for the detection and assay of soft wheat in hard wheat flour (semolina) and pasta (macaroni). Tecnica Molitoria 19 145-150, 1968. 

Wood-meal.—To inferior flours and especially to low semolinas for fodder, bran, and the like, additions are sometimes made of wood-meal, arachis husk, ivory-nut meal, etc. 

Brescia, M. A., Di Martino, G., Fares, C., Di Fonzo, N., Platani, C., Ghelli, S., Reniero, F., and Sacco, A. (2002b). Characterization of Italian durum wheat semolina by means of chemical analytical and spectroscopic determinations. Cereal Chem. 79, 238-242. 

CONJUGATED DIENE CONTENT OF LIPID (%, DB ) EXTRACTED FROM SEMOLINA-FLAXSEED, UNCOOKED AND COOKED SPAGHETTI4 e... 

Novaro, P., Colucci, F., Venora, G., and D Egidio, M.G. 2001. Image analysis of whole grains A non-invasive method to predict semolina yield in durum wheat. Cereal Chem. 78(3), 217-221. Odgaard, A. 1997. Three-dimensional methods for quantification of cancellous bone architecture. Bone 20, 315-328. 

Di Cagno, R., De Angelis, M., Atfonsi, G., De Vincenzi, M., Silano, M., Vincentini, O., Gobbetti, M. 2005. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. J Agric Food Chem 53 4393-4402. 

Simonato, B., Pasini, G., De Zorzi, M., Vergo, M., Curioni, A. 2004. Potential allergens in durum wheat semolina and pasta Fate during cooking and digestion. It J Food Sci 16 151-163. 

A fresh pasta product of glutinous flour, preferably durum semolina flour, Jerusalem artichoke flour, and water, and its process of manufacturing, is disclosed. 

Abrol et al. (637), reporting on the darkening of whole wheat meal, due to the action of tyrosinase in bran, found added ascorbic acid (0.5-2.0 mg/kg) to retard the darkening effect. In another context, durum and other wheat granular flours (semolina) require retention of their natural yellow carotenoid content for the manufacture of pasta products which Dahle (638) and Walsh et al. (639) observed were stabilized by added L-ascorbic acid. 

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