Cereal Chem 41:32 - 38.  |  VIEW ARTICLE

Evaluation of Durum Wheat and Durum Products. I. Studies on Semolina and Macaroni with the Amylograph.

W. C. Shuey and K. A. Gilles. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

Semolina, and macaroni prepared from the same semolina, were studied by using the amylograph. Amylogram peak values of semolina and macaroni were directly proportional for the samples tested. A relationship was found between the amylograms of the cooked semolina and the cooked macaroni.