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Physical and chemical changes during roasting of semolina (suji)
Author(s) -
PREMAVALLI K. S.,
ARYA S. S.
Publication year - 1983
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1983.tb00289.x
Subject(s) - roasting , chemistry , food science
Summary A simple laboratory method for uniform roasting of semolina under controlled conditions and for isolation of volatile compounds formed during roasting is described. The changes in sugars, proteins, lipids, gelatinization behaviour and carbonyl compounds formed during roasting of wheat semolina at 160, 175 and 190°C are discussed.