Semolina wheat

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... 

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. 

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. 

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. 

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. 

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. 

Irvine, G.N. and Anderson, J.A. 1953. Variation in principal quality factors of durum wheats with a quality prediction test for wheat or semolina. Cereal Chem. 30, 334-342. 

Lowest potassium amounts are found in sugar and sugar-rich foodstuffs such as honey and jam (see Table 1-3.11). Products rich in starch such as com flour, maize flour and wheat flour store < 0.5 g kg DM, on average. Prepared cereals such as semolina, pearl barley, oat flakes or pancake meal, supply humans with 0.5 to 4.5 g kg DM. Foods consumed in the United States contained potassium levels similar to those eaten by Europeans (Pennington and Young 1990). Cereal grains store more potassium than the flours made from them, as most of the potassium is contained... 

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

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. 

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. 

Milling of the durum wheat into semolina. This milling procedure differs from that used to make flour in that a granular product is desired, with a minimum amount of flour. Hence, certain aspects of the flour milling procedure are altered in the production of semolina. The durum wheat is moistened before milling to toughen the outer layers of the wheat kernels so that they may be removed readily from... 

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