Physical and chemical changes during roasting of semolina (suji)
- 1 August 1983
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 18 (4) , 469-479
- https://doi.org/10.1111/j.1365-2621.1983.tb00289.x
Abstract
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.This publication has 14 references indexed in Scilit:
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