+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Relationship between some durum wheat physical characteristics and semolina milling properties



Relationship between some durum wheat physical characteristics and semolina milling properties



Canadian Journal of Plant Science 60(1): 49-54



A recently developed modified milling flow for a 3-stand Allis-Chalmers laboratory mill that gives a semolina yield and semolina granulation similar to that of Canadian commercial mills was used to study the relationship between durum wheat test weight, 1000-kernel weight, protein content and semolina milling yield for a series of 174 durum wheat samples. All correlations except the correlation between protein content and 1000-kernel weight were significant. Maximum milling yield was obtained for samples possessing high test weight and high 1000-kernel weight. Increased protein content resulted in a tendency to lower milling yield. In a series of hand-picked samples as starchy kernel content increased, milling yield was not affected but the proportion of flour increased. Protein content and yellow pigment content decreased with increased starchy kernel content.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 000734055

Download citation: RISBibTeXText

DOI: 10.4141/cjps80-007


Related references

Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry 102(4): 993-1005, 2007

Disinfestation of semolina and wheat grains using gamma irradiation and its effect before and after milling of jordanian durum wheat on semolina and lasagna quality. Journal of Food Processing and Preservation 35(5): 656-664, 2011

Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties. Canadian Journal of Plant Science 84(4): 1001-1013, 2004

Studies on the extraction rate of semolina from durum wheat. I. Effect of conditioning wheat on semolina and its dough characteristics. Research bulletin Ain Shams University Faculty of Agriculture: 82 (2075), 1982

Genetic and agronomic effects on semolina milling value of durum wheat. Crop science 39(3): 790-795, 1999

Effect of gamma irradiation on physical characteristics of Jordanian durum wheat and quality of semolina and lasagna products. Radiation Physics and Chemistry 78(9): 818-822, 2009

Hydration and physical properties of vacuum-dried durum wheat semolina pasta with high-fiber oat powder. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 63(1): 647-653, 2015

Effects of debranning on milling yield and quality features of durum wheat semolina. Tecnica Molitoria 58(4): 369-382, 387, 2007

Relationship between bran mechanical properties and milling behaviour of durum wheat (Triticum durum Desf.). Influence of tissue thickness and cell wall structure. Journal of Cereal Science 36(3): 377-386, 2002

Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 78: 151-159, 2017

Effect of fusarium head blight on semolina milling and pasta-making quality of durum wheat. Cereal Chemistry 74(5): 519-525, 1997

Stress-relaxation properties of mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance. Journal of cereal science 34(2): 215-232, 2001

Comparison of experimentally milled durum wheat semolina to semolina produced by some canadian commercial mills. Cereal Chemistry 57(2): 117-122, 1980

Influence of the degree of nonvitreousness on durum wheat semolina characteristics. S and Ta and Nu. Rivista di Scienza e Tecnologia Degli Alimenti e di Nutrizione Umana 5(1): 27-30, 1975

Quality of fresh pastas obtained from blends of durum wheat semolina (T. durum L.) and wheat flour (T. aestivum L.). Ciencia e Tecnologia de Alimentos 24(4): 487-493, 2004