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The wet agglomeration of durum wheat semolina is an important stage in couscous production which contributes to the final quality of the end products (couscous grains). There is still a lack of studies in investigating the agglomeration mechanisms of durum wheat semolina. The present study aims to investigate the agglomeration mechanisms occurring during the wetting/mixing process of durum wheat semolina...
The combination of two analytical methodologies (water vapor sorption isotherm by using the DVS and chemical surface composition by using the XPS) has been used to enhance the understanding of the impact of re-grinding on the wheat flour hydration mechanism. A controlled atmosphere microbalance was used to construct water sorption isotherms at 25°C of different samples of wheat flours obtained by...
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