By Ron Kill, K. Turnbull
During the last few years the applied sciences hired within the construction of dry pasta and semolina have replaced dramatically. This hugely functional ebook examines those alterations and provides commercially correct info to the reader within the components of durum wheat, semolina construction, pasta blending and extrusion, form layout and caliber assurance.
Written largely for meals technologists operating with pasta as an finish product or as an factor, this ebook is additionally a necessary reference resource for educational, learn and educating associations.
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Additional info for Pasta and semolina technology
The pasta produced in this way becomes very sticky once it is cooked. This practice is not as widespread as it used to be and is declining as consumers desire products that are simpler to cook and have better organoleptic properties. European legislation (Official Journal ofthe European Community, 1994) and International Standards (International Standard, 1994) take the view that pasta manufactured from durum wheat which is intended for export outside the E U may contain a maximum of 3% common wheat, to allow for cross-contamination during the agricultural process.
However it is important to recognise that this is not the case in all T. dururn growing regions of the world. T. dururn is traditionally grown in the Middle East which, apart from being drought stressed also cultivates large areas of other wheats such as T. dicoccurn, adding to the variations possible as far as authenticitylcontamination is concerned. In many of the regions that have less well-developed farming systems the majority of the DURUM WHEAT 21 crop will have originated from favoured cultivars that are often uncharacterised and saved from one year to the next.
Black and dominant specks are the result of inadequate wheat cleaning. They tend to be few in number and stand out clearly in the semolina and resultant pasta. Brown specks are smaller and less visible. Their effect, if numerous, is an overall dulling of the colour of pasta both in the dry and cooked form. 6). 4 Colour It is often assumed that a bright-coloured semolina produces a brightcoloured pasta. This is not always the case, particularly as the perceived colour of semolina is related to the shape of the semolina particles, and the way in which light is reflected from them, as well as the inherent colour of the wheat endosperm.