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September 2019 - Couscous

02/09/2019 11:45

September :  Couscous - influence of cooking time 

Couscous grains are spherical granules obtained by the aggregation of durum wheat semolina. Their quality depends on the gelatinization state of the starch it contains. Naturally, this degree of gelatinization depends on the size of the couscous particles their moisture, but also the duration of the cooking phase. 

Our partner, an industrial couscous manufacturer needs a laboratory device to monitor and optimize the production process, particularly the cooking phase.This phase needs to be long enough to gelatinize a maximum amount of starch, and short enough so as not to increase production costs. A study was conducted with the Mixolab® to identify couscous cooking problems.

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