Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products.
Foods 2022;
11:foods11121796. [PMID:
35741994 PMCID:
PMC9223010 DOI:
10.3390/foods11121796]
[Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/10/2022] [Accepted: 06/11/2022] [Indexed: 12/04/2022] Open
Abstract
There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, traditional efforts to advance development in these areas with respect to raw material, equipment, and process improvements have been influenced by growing awareness of issues around food safety, health and nutrition, and climate change, necessitating that development strategies incorporate specific considerations relating to safety, traceability, and sustainability. We examined improvements in durum wheat quality and innovations in milling and the resulting impact on product quality in light of these considerations, which are now fundamental to the planning and development of any food process, as required by consumers and regulators alike.
Collapse