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Biochemical composition of semolina: Effect on the quality traditionally made couscous
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In Algeria, durum wheat semolina is mainly consumed in the form of pasta and couscous. The industrial sector accounts for only 15 per cent of total production, and consumers place greater value on hand-rolled couscous, which accounts for three-quarters of national production. The concept of quality in couscous is determined by biochemical factors (raw material) and technological factors (shaping process). The aim is to elucidate the impact of the biochemical composition of semolina from seven varieties of durum wheat (Chen's, Hedba, Polinicum, S10, S16, S17 and S19) on the technological quality of couscous.
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In Algeria, durum wheat semolina is mainly consumed in the form of pasta and couscous. The industrial sector accounts for only 15 per cent of total production, and consumers place greater value on hand-rolled couscous, which accounts for three-quarters of national production. The concept of quality in couscous is determined by biochemical factors (raw material) and technological factors (shaping process). The aim is to elucidate the impact of the biochemical composition of semolina from seven varieties of durum wheat (Chen's, Hedba, Polinicum, S10, S16, S17 and S19) on the technological quality of couscous.
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