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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #122141
Title: EFFECTS OF BREAK-ROLL DIFFERENTIAL ON SEMOLINA AND SPAGHETTI QUALITY.

Author
item MANTHEY, FRANK - CER SCI, NDSU, FARGO, ND
item Hareland, Gary

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/30/2001
Publication Date: 5/1/2001
Citation: Manthey, F.A., Hareland, G.A. 2001. Effects of break roll speed differential on semolina and spaghetti quality. Cereal Chemistry. 78:368-371.

Interpretive Summary: Break-roll differential in durum milling 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 55-cwt/day durum pilot mill. The roll speeds of 8 break roll pairs of the pilot mill were adjusted to give target differentials of 1.5:1, 2.5:1, and 3.5:1. Fast rolls were set at a velocity of 350 rpm and slow rolls were adjusted accordingly to target differentials. Bran specks, ash, and protein increased and semolina brightness and starch damage decreased with increased break-roll differential. Semolina yellowness was most intense with the 2.5:1 and least intense with the 1.5:1 differential. Spaghetti brightness and yellowness were lower when spaghetti was made from semolina milled at the 3.5:1 differential than from either the 2.5:1 or 1.5:1 differential. The physical strength of dry spaghetti and spaghetti cooking loss and cooked firmness were not affected by break-roll differential.

Technical Abstract: 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.