Written Paper

Couscous in North Africa  [1986]

Kaup, S.M. Walker, C.E.

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The characteristics and preparation of couscous, a major food staple in much of North Africa, generally prepared from durum wheat semolina, are reviewed and described. Topics include: durum wheat semolina quality and production; the basic steps used in traditional and commercial processes for couscous preparations; physical attributes and color and shape evaluations of couscous; and the role of salt and its measurement in couscous. Data are included on semolina particle size distributions and on the protein, ash, and moisture content of couscous, whole wheat, and semolina. Ancillary data and photomicrographs on couscous also are presented.(wz)

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Cereal foods world (USA)

ISSN : 0146-6283