Author
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Hareland, Gary |
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Submitted to: Cereal Foods World
Publication Type: Abstract Only Publication Acceptance Date: 3/12/1998 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Two cultivars of durum wheat were obtained from three growing locations in North Dakota in 1996. One-hundred pound subsamples of each cultivar/location were milled in a 55 cwt durum pilot mill to determine the effects of roll speed differential on semolina yield, speck count, color, and spaghetti cooking characteristics. At roll speed differentials of 1.6:1, 2.4:1, and 3.7:1 set independently at eight break roll pairs in the mill, semolina averaged 55%, 67%, and 72%, respectively; flour averaged 8.4%, 5.2%, and 5.5%, respectively; bran averaged 24% 15%, and 11%, respectively; and shorts averaged 4.5%, 5.5%, and 4.9%, respectively. At a speed differential of 1.6:1, semolina was significantly finer in granulation and exhibited whiter (higher L-value) but duller yellow color (lower b-value) characteristics than at differentials of 2.4:1 and 3.7:1. At a speed differential of 3.7:1, semolina contained a significantly higher number of black and brown specks than at differentials of 2.4:1 and 1.6:1. Spaghetti cooking quality characteristics also varied significantly with roll speed differential. |