The role of semolina in quality pasta making
Besim Donmez
Published 2020년 3월 18일
Semolina is a crucial ingredient in quality pasta making.
In order to produce good quality pasta, the type of the semolina selected should have a low amylase activity or the semolina should have a low starch damage ratio.
With these semolina types, surface stickiness will be avoided in the final products.
In order to produce good quality pasta, the type of the semolina selected should have a low amylase activity or the semolina should have a low starch damage ratio.
With these semolina types, surface stickiness will be avoided in the final products.
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