Semolina

“the substitution of increasing amounts of semolina was able to increase the optimal cooking time without significant changes of the ratio between the increase in weight or diameter and the weight or diameter of dry spaghetti (ΔP/P and ΔD/D) but with a significant slowing of the ΔL/L (ratio between the increase in length and the length of dry spaghetti) increase during overcooking.”

replacement of semolina with soy flour → increases → optimal cooking time

“Maximum milling yield was obtained for samples possessing high test weight and high 1000-kernel weight”

durum wheat → affects → semolina milling yield

“Differences in endosperm texture among Triticum aestivum L. or between T. aestivum and T. turgidum L. ssp. durum cultivars profoundly affect their milling behavior, the properties of the obtained flour or semolina particles, as well as the quality of products made thereof”

wheat kernel hardness → affects → milling behavior, properties of flour or semolina particles, and end-product quality

“Sensory evaluation showed that rice spaghetti made from rice flour, DSF and the modified starch at the above ratio was comparable to commercial spaghetti made from durum semolina”

rice spaghetti made from rice flour, defatted soy flour, and modified starch → is comparable to → commercial spaghetti made from durum semolina

“but with a significant slowing of the ΔL/L (ratio between the increase in length and the length of dry spaghetti) increase during overcooking.”

replacement of semolina with soy flour → slows → ΔL/L increase during overcooking