Publication no. C-2002-0802-06R |  VIEW ARTICLE

Small-Scale Reconstitution of Durum Semolina Components.

M. J. Sissons (1-3), M. C. Gianibelli (4,5), and I. L. Batey (2,4,5). (1) Tamworth Centre for Crop Improvement, Tamworth, NSW 2340, Australia. (2) Quality Wheat CRC Limited, Locked Bag 1345 North Ryde, NSW 1670 Australia. (3) Corresponding author. Phone: 61 267 631 119. Fax: 61 267 631 222. E-mail: <mike.sissons@agric.nsw.gov.au> (4) CSIRO Plant Industry, Grain Quality Research Laboratory, P.O. Box 7, North Ryde, NSW 1670, Australia. (5) Present address: CSIRO Plant Industry, GPO Box 1600, Canberra ACT 2601. (6) Present address: Food Science Australia, P.O. Box 52, North Ryde, NSW 1670, Australia. Cereal Chem. 79(5):675-680. Accepted April 22, 2002. 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., 2002.

Pasta prepared by extrusion from 25 g of semolina has been compared with that made from a standard laboratory extruder and found to have similar quality. Durum semolina was fractionated into its starch, gluten, water soluble, and residue fractions. The freeze-dried components were reconstituted and the properties of the reconstituted semolina (ReSem) have been measured. Examination using a 2 g-mixograph and micro-extension tester has shown that ReSem behaves similarly to the original semolina. ReSem and semolina were made into pasta using a small-scale pasta extruder and were of comparable cooking quality. The fractionation and reconstitution of durum semolina on this scale is a useful technique to evaluate the contribution of semolina components to pasta quality.