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Effects of Break‐Roll Differential on Semolina and Spaghetti Quality
Author(s) -
Manthey Frank A.,
Hareland Gary A.
Publication year - 2001
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2001.78.3.368
Subject(s) - chemistry , bran , food science , endosperm , shearing (physics) , differential (mechanical device) , horticulture , composite material , biology , materials science , biochemistry , engineering , raw material , organic chemistry , aerospace engineering
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.