Durum Wheat Products, Couscous

Hammami, Rifka; Sissons, Mike

doi:10.1007/978-3-030-34163-3_15

Cited by 17 publications

(25 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…durum) is the most important cereal staple food in Mediterranean climates and regions. Traditionally, it is the primary raw material used in the production of pasta, couscous, bulgur, and different types of leavened and unleavened breads [1]. Overall, these products provide a significant portion of calories and proteins to human diets; also, they are an important source of bioactive compounds that may contribute to a healthy diet [2].…”

Section: Introductionmentioning

confidence: 99%

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Cammerata

Sestili

Laddomada

et al. 2021

Foods

View full text Add to dashboard Cite

Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditionally refined products. The design and implementation of technological solutions applied to the milling process are becoming a key requirement to obtain less refined mill products characterized by healthier nutritional profiles. This study presents the development of an upgraded micronization plant and of a modified air-classification plant to produce several novel types of durum wheat milling fractions, each enriched in bran particles of different sizes (from 425 µm > Ø to Ø < 180 µm) and percentage ratios. A preliminary quality assessment of the milling fractions was carried out by measuring yield percentages and ash content, the latter being related to detect the presence of bran particles. A wide array of milling fractions with different original particle size compositions was provided through the study of the process. Results indicate the ability of the novel pilot plants to produce several types of less refined milling fractions of potential interest for manufacturing durum wheat end-products beneficial for human health.

show abstract

Section: Introductionmentioning

confidence: 99%

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Cammerata

Sestili

Laddomada

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Hardness, protein content, color, content and quality of gluten are the main parameters to evaluate the suitability of durum wheat for the production of bulgur and couscous grouts in countries of the Middle East, North Africa, and Turkey. The fi rst three parameters should be maximally expressed, while gluten may have medium indices (Hammami R, Sissons M, 2020;Ozboy O, Koksel H, 2002). In addition, hard vitreous caryopses have better technological traits during threshing, peeling, and refi nement.…”

Section: Discussionmentioning

confidence: 99%

Starting material for breeding spring emmer (Triticum dicoccum shrank.) of groats use

Vecherska¹,

Liubych

Relina³

et al. 2021

Agric. sci. pract.

View full text Add to dashboard Cite

Aim. To explore sources of high groats properties among the genetic diversity of emmer and related species. Methods. Biochemical: The protein content was determined by Kjeldahl digestion; the starch content – by infrared spectroscopy. Technological: the vitreousness was determined by cutting 100 caryopses and expressed as percent- ages. The hull content, expressed in percent, was estimated as the ratio of hulled caryopses to the total of fully threshed ones. The gluten content and quality were assessed by manual washing-out. The hardness was determined on a YPD-300 hardness tester (Ltpm China) as the force in newtons required for caryopsis destruction. Emmer groats were obtained on a laboratory peeler UShZ-1. The groats properties were evaluated according to the method described in a utility model patent No. 129205. Statistical: the significance of differences between accessions was assessed using the Mann-Whitney test for small samples with unknown distribution. Two-factor analysis of vari- ance considered 2 factors – genotype and year conditions. Pearson’s test was used in the correlation analysis. The variability of traits was assessed by the coefficient of variation (CV). Results. The yields of emmer and durum wheat accessions and varieties as well as lines derived from emmer-wheat hybrids were measured and analyzed in 2016–2019. The yields of most emmer accessions (except for T. timopheevii) were similar to that of the check em- mer variety Holikovska (286 ± 15 g/m2). The highest contents of protein and gluten were found in T. timopheevii (18.1 ± 0.4 % and 40.5 ± 1.8 %, respectively), Triticum durum Desf. var. falcatomelanopus Jakubz. & Filat. (17.5 ± ± 1.0 % and 40.4 ± 1.4 %), autochthonous variety Polba 3 (16.8 ± 0.1 % and 36.9 ± 1.1 %), and line 10–139 (14.8 ± 0.8 % and 29.0 ± 2.4 %). The gluten quality of most lines, derived from crossing spring emmer with durum wheat, corresponds to quality group I (good), and the gluten deformation index (GDI) is 50–75 units. T. timopheevii and T. durum var. falcatomelanopus were noticeable for vitreousness (99 ± 1 % and 75 ± 5 %, respec- tively). The grain hardness of the accessions under investigation varied from 151 ± 15 N in variety Romanivska to 286 ± ± 3 N in T. timopheevii. Lines 10–79 (255 ± 6 N), 10–65 (220 ± 10 N) and T. durum var. falcatomelanopus (268 ± 6 N) were characterized by high hardness, which exceeded that of durum wheat variety Spadshchyna (152 ± ± 13 N). High outputs of groats were intrinsic to line 10–139 (96.2 ± 0.8 %), line 10–79 (90.6 ± 0.8 %), T. timopheevii (92.0 ± 0.1 %), and durum wheat Spadshchyna (91.4 ± 0.5 %). All the studied accessions showed low variability (

show abstract

“…Couscous is a very ancestral food product, nearly 2000 years old [ 3 , 5 , 6 , 7 ]. The combined origins between Berber food habits and those coming from Andalusia following the wave of mass migration of Muslims and Jews after Andalusia’s fall to the hands of Christians are among the many historical characteristics of couscous.…”

Section: The History Of Couscousmentioning

confidence: 99%

“…The present review addresses the manufacture of durum wheat couscous on traditional and industrial scales and the consumption of couscous in traditional and modern ways. Technical and scientific descriptions of couscous grains still remain patchy, with three book chapters [ 3 , 4 , 5 ]. The review was built on the basis of only about fifty publications and patents, a couple of students’ reports and PhD theses available to date and expertise from the authors’ laboratories.…”

mentioning

confidence: 99%

Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing

Hammami

Barbar

Laurent

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Couscous is the product prepared from durum wheat semolina that agglomerates by adding water and undergoes physical and thermal treatment. Couscous is a traditional food from Mediterranean countries consumed for many centuries. Between ancestral domestic practices and industrial performance, the diversity of methods for couscous processing meets the needs of different consumers, whether they are concerned about preserving family culinary traditions or discovering innovative foods that respond to changing consumption patterns. In this work, we present the story of durum wheat couscous through several complementary visions and approaches: a “historical and societal“ approach to discover the origins of couscous, its migrations and its unifying role in Mediterranean societies; a “physicochemical” approach to describe the role of wheat components at the heart of couscous grains; a “technological” approach to compare domestic and industrial production of couscous; a “food science” approach to understand organoleptic characteristics of couscous grains; and a “consumer” approach to understand the motivations associated with the consumption of couscous.

show abstract

Durum Wheat Products, Couscous

Cited by 17 publications

References 24 publications

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Starting material for breeding spring emmer (Triticum dicoccum shrank.) of groats use

Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing

Contact Info

Product

Resources

About