Semolina pastas

Several applications can be found in literature regarding the use of NIR for the paediction of the main physical and rheological parameters of pasta and bread. De Temmerman et al. in 2007 proposed near-infrared (NIR) reflectance spectroscopy for in-line determination of moisture concentrations in semolina pasta immediately after the extrusion process. Several pasta samples with different moisture concentrations were extruded while the reflectance spectra between 308 and 1704 ran were measured. An adequate prediction model was developed based on the Partial Least Squares (PLS) method using leave-one-out cross-validation. Good results were obtained with R2 = 0,956 and very low level of RMSECV. This creates opportunities for measuring the moisture content with a low-cost sensor. 

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. 

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. 

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. 

Durum wheat grain (Triticum durum L.). Durum wheat is normally used to make pasta and semolina (n = 99). 

In milling of semolina, which is preferred for pasta production, the particle size is larger. Smaller-size flour particles are not desirable and are removed as a lower quality by-product. 

The commercial product semolina Cgriess ) is made from endosperm cells of hard durum wheats. Semolina keeps its integrity during cooking and is used mostly for pasta production. Since semolina is a milled flour of low extraction rate, it contains few minerals and vitamins. 

Pasta products are manufactured continuously by a vacuum extruder, which consists of a mixing trough and press segments. The vacuum is used to retard oxidative degradation of carotenoids. The semolina and added water (30%) and, when necessary, egg or egg powder are mixed in a mixing trough to form a crumb dough (diameter 1-3... 

Semolina, durum flour, farina, flour—One or more of these wheat products constitute(s) the major ingredient of pasta. Semolina is the coarsely milled endosperm of durum wheat, while durum flour is more finely milled. Farina is similar to semolina, but it is obtained from other than durum wheats, whereas flour is the more finely milled endosperm of nondurum wheats. Each of these four fractions may contain only minimal amounts of branny particles. Generally, pasta makers prefer to use semolina and/or farina since products made from these meals hold up better in cooking than those made from the flours. 

Vitalia macaeaai Pasta made from semolina, wheat, soy, com, and rice derivltives. Contains 1B% protein. High protein macaroni product Produced by Inslilum do Invosiigaciones Tecnoligicas, in Bogota, Colombia... 

According to end use, wheat is classified as soft, hard, and durum. The first two classes are almost always dry-milled into refined flour for the manufacturing of fermented and chemical-leavened bakery products such as breads, cakes, crackers, cookies, and flour tortillas (Figure 1.8). Durums are dry-milled into coarse refined meals called semolina, ideally suited for manufacturing of long and short pasta products. Rye flour is usually mixed with wheat flour for the production of fermented breads including sour breads, especially in Germany, Poland, Ukraine, and other European countries. 

AWB No.l durum consists of selected wheat varieties with vitreous, amber-colored kernels with a minimum protein of 13%. The semolina has high levels of stable yellow pigment and high water absorption, making it ideally suited to the production of a wide range of high quality wet and dry pasta products and couscous. 

Semolina is used for the production of short and long pasta products and couscous. 

Durum wheat is usually milled into a granular product called refined semolina for pasta production (Table 7.5). Semolina is coarser than flour and is classified depending on average particle-size distribution into coarse, middle, or fine semolina. The average extraction rate is in the range of 65%-70%, and particle-size distribution is in the range of -60 to h-100 U.S. mesh. No more than 3% of the particles should pass a No. 100 sieve (Bizzarri and Morelli 1988, Kill and Turnbull 2001). 

Kill, R.C., and TumbuU, K. 2001. Advances in durum milling. Chapter 3 in Pasta and Semolina Technology. Blackwell Science, Oxford, U.K. 

Wheat is the most diverse cereal in terms of food uses and the cereal that is used to produce the most commercial products. This is because wheat is the only cereal that has functional gluten and is commercially available in three contrasting classes with different end uses. The soft, hard, and durum wheats are popular worldwide, especially in industrialized countries. The first two types are generally milled into flour, whereas the last is made into semolina (Chapter 7). The main uses of these milled fractions are for the production of a wide array of yeast- and chemical-leavened products, and short and long pastas. The major food uses of different wheat flours and semolina are depicted in Figure 10.1. 

Asian noodles and Western pasta products have been consumed for many centuries. Italian pastas still dominate the worldwide market, although oriental noodles have gained in popularity. Pastas made from semolina are widely consumed in Europe and America, whereas wheat and rice oriental noodles are a mealtime staple year... 

Pasta is one of the simplest products in terms of raw materials because it is produced from semolina that, in some instances, is supplemented with salt and eggs. The annual consumption of pasta in Italy is about 28.5 kg per capita, whereas in the United States and France it is 9 and 7.3 kg, respectively (Kill and Turnbull 2001). 

Sheeted pasta are usually shredded to produce shortcut pasta noodles, folded or even presented to a noodle-nesting machine. The semolina is first dampened with limited amounts of water to increase the moisture from 29%-32%, and then... 

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