Cereal Chem 57:117 - 122.  |  VIEW ARTICLE
Comparison of Experimentally Milled Durum Wheat Semolina to Semolina Produced by Some Canadian Commercial Mills.

R. R. Matsuo and J. E. Dexter. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

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 three Canadian commercial mills. Results showed the laboratory product to be 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.