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Comparison of experimentally milled durum wheat semolina to semolina produced by some canadian commercial mills



Comparison of experimentally milled durum wheat semolina to semolina produced by some canadian commercial mills



Cereal Chemistry 57(2): 117-122



A milling scheme for producing 70% extraction durum wheat semolina in an Allis-Chalmers laboratory mill is described. The granulation, ash, starch damage, color and spaghetti-making quality of laboratory-produced semolina were compared to those qualities in semolina milled from the same wheat by 3 Canadian commercial mills. The laboratory product was very similar to commercially produced semolina. Each commercial mill also provided semolina mill streams, which were subjected to extensive quality testing. The streams were found to exhibit a wide range of analytic, rheologic and spaghetti-making properties.

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