Pasta and Semolina Technology

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.

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.

Contributors

Preface

Chapter 1. Introduction
R.C. Kill

Chapter 2. Durum Wheat
G. Wiseman

Chapter 3. Advances in Durum Milling

Chapter 4. Pasta Mixing and Extrusion
P.R. Dawe

Chapter 5. Pasta Shape Design
P.R. Dawe

Chapter 6. Pasta Drying

Chapter 7. Additional Ingredients
R.C. Kill

Chapter 8. Quality Assurance in a Dry Pasta Factory
K. Turnbull

Index.

Ron Kill is Managing Director, Micron Laboratories Ltd, UK.

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.

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.