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p pat.) 7.0.0 grade) Flour protein (%) 8.5.5 7.0.0 9.0.0Flour ash (%) 0.4 0.3.4 0.5Chlorination (pH) 4.4.8 3 Sarkar Fig. 3 Cake our production using ne grinding and air classication. stable and therefore drying our is no longer common practice. Flour-drying is also cost-prohibitive. Dry our enhances baking performance in terms of () volume, () crumb, and () texture. 5 DURUM WHEAT MILLING Durum wheat milling requires very different approach from common wheat (hard and soft) milling. Whereas the objective in common wheat milling is to produce maximumquantity of white speck-free our, the objective in durum wheat milling is to produce amaximum quantity of bright golden yellow semolina ( granular product) free from specksof bran, germ, or foreign material. Durum semolina is used primarily for pasta products and couscous (preferred in North Africa). Durum wheat is quite different from most common wheats in kernel characteristics. Amber durum wheat kernels are bolder, longer, and have lighter seed coat color. Theendosperm is extremely hard and yellow. Thus, amber durum wheat is intrinsically suitablefor the production of attractive bright golden yellow semolina. The major quality criteria required by most processors are as follows: bright golden yellow semolina very low tolerance for black and brown specksFreedom from pieces of gritStrict compliance of semolina particle size to the specied granulationSufcient protein content and strong gluten to provide rmness to the bite in pasta products and tolerance to overcooking Compliance for bacteria, yeast, and mold counts These differences from our in end product requirements and in kernel characteris- tics are responsible for the signicant differences required in the approach to milling du- rum wheat. Grain-Milling Operations 3 5.1 Cleaning Durum Wheat Special attention to cleaning is required for durum wheat. The reasons for this follow: All dark material, such as stones and mud balls and dark seeds, such as ergot contam