Effect of industrial debranning of durum wheat on milling and pasta-making quality | Effet de la séparation indutrielle du son du blé dur sur la meunerie et l'aptitude pastière
2001
Pagani, M.A. ((Università degli Studi di Milano (Italie). Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche)) | D'Egidio, M.G. | De Noni, I. | Gasparro, 0. | Cecchini, C.
A continuous debranning process was performed on durum wheat and three debranning levels (DL) were obtained (DL=8.3 per cent, 14.0 per cent and 19.5 per cent). The effects on kernels, semolina and dried pasta characteristics were investigated. The ash content and the (X-amylase activity of debranned kernel were highly reduced, even at the lowest DL. Nevertheless, debranning promoted an increase in broken kernels which can negatively influence wheat milling performance. All DL were associated with the increase in the "apparent" semolina yield in comparison with unprocessed wheat. Nevertheless, the increase in the "actual" yield was observed only at 8.3 per cent DL. The removal of bran layers from debranned kernels was improved by pre-milling tempering. Semolina from pre-processed wheat showed a higher refinement and chemical and theological characteristics that positively affected pasta quality with respect to colour, cooking performance and heat-damage during drying
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