Wiley-Blackwell Pasta and Semolina Technology - Wiley-Blackwell Guide

Pasta and Semolina Technology by Wiley-Blackwell is a comprehensive technical reference examining modern production methods for dry pasta and semolina. This practical guide covers durum wheat selection, semolina production processes, pasta mixing and extrusion techniques, shape design principles, and quality assurance protocols. Designed for food technologists working with pasta as finished products or ingredients, the book provides commercially relevant information essential for optimising manufacturing operations. It serves as an indispensable resource for academic institutions, research facilities, and teaching programmes seeking detailed insights into contemporary pasta production technology and industry best practices.