edited by R. C. Kill
This book examines the changes in the technologies employed in the production of dry pasta
and semolina and gives commercially relevant information to the reader in the areas of:
- durum wheat
- semolina production
- pasta mixing and extrusion
- shape design
- quality assurance
Pasta and Semolina Technology was written principally for food technologists working
with pasta as an end product or as an ingredient, this book is also an essential reference
source for academic, research and teaching institutions.
Features
- Highly practical-provides a thorough yet easy-to-read overview
- Ideal for food technologists new to the industry, and as a one-stop reference for
experienced professionals
- Authors and contributors from within the industry itself ensure relevance of coverage
and an international perspective
- and much more!
Contents
- Durum Wheat
- Origins of Wheat
- Classification and Evolution of Modern Wheats
- Quality and Grain Shape
- Pasta and Legislation
- Verification of Authenticity
- Molecular Techniques to Identify Adulteration
- Advances in Durum Milling
- Basic Semolina Requirements
- Modern Durum Wheat Cleaning Plants
- Particle Size Requirements of Semolina for Pasta Production
- Application of a Debranning Process to Durum Wheat Milling
- Pasta Mixing and Extrusion
- Background
- Practical Dosing, Mixing, and Extrusion
- Pasta Shape Design
- Principles of Die Design
- Visual Enhancement and Functionality
- Sheeted Pasta
- Die-Related Faults and Their Rectification
- Pasta Drying
- Background
- New Drying Technology and its Influence on the Final Product Quality
- Additional Ingredients
- Spinach
- Tomato
- Egg
- Vitamins
- Quality Assurance of Dry Pasta Factory
- Use of HACCP
- Quality Assurance of Raw Materials
- Quality Assurance of the Process
- Quality Assurance of the Finished Product
Index
to see books of related interest