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Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties



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



Since the 1980s, there have been general trends in the durum wheat milling industry to higher semolina extraction rate, and in the pasta processing industry to the use of higher drying temperatures. During this time, specification of gluten strength by gluten index, mixograph mixing properties and alveograph parameters has also become widespread. These trends prompted this study of the appropriateness of protocols for quality testing of Canadian durum wheat breeding lines.

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Accession: 004120945

Download citation: RISBibTeXText

DOI: 10.4141/p03-205


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