Publication no. C-2001-0416-06R |  VIEW ARTICLE

Effects of Break-Roll Differential on Semolina and Spaghetti Quality.

Frank A. Manthey (1,2) and Gary A. Hareland (3). (1) Assistant professor, Department of Cereal and Food Sciences, North Dakota State University, Fargo, ND 58105. (2) Corresponding author. Phone: (701) 231-6356; Fax: (701) 231-7723; E-mail: <Frank_Manthey@ndsu.nodak.edu> (3) Research food technologist, USDA/ARS Wheat Quality Laboratory, North Dakota State University, Fargo, ND 58105. Cereal Chem. 78(3):368-371. Accepted March 16, 2001. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2001.

Break-roll differential provides the shearing action needed to remove bran from the endosperm. The effects of break-roll differential on semolina and spaghetti quality were investigated using a 25-quintal (55-cwt/day) durum pilot-mill system. Differentials of each break-roll pair were adjusted to target differentials of 1.5:1, 2.5:1, and 3.5:1 by changing the velocity of the slow roll. Fast rolls were set at a velocity of 350 rpm. Bran specks, ash, and protein increased and semolina brightness (L value) and starch damage decreased with increased break-roll differential. Semolina yellowness (b value) was greatest with 2.5:1 and least with 1.5:1 differential. Spaghetti brightness (L value) and yellowness (b value) were lower when spaghetti was made from semolina milled at 3.5:1 than from either 2.5:1 or 1.5:1 differential. Strength of dry spaghetti and spaghetti cooking loss and cooked firmness were not affected by break-roll differential.