Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.

Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.Content:
Chapter 1 Introduction (pages 1–10): R. C. Kill
Chapter 2 Durum Wheat (pages 11–42): G. Wiseman
Chapter 3 Advances in Durum Muling (pages 43–85): K. Turnbull, T. Kuenzli, M. Willis and J. Giles
Chapter 4 Pasta Mixing and Extrusion (pages 86–118): P. R. Dawe, K. W. Johnston and W. Dintheer
Chapter 5 Pasta Shape Design (pages 119–157): P. R. Dawe
Chapter 6 Pasta Drying (pages 158–175): K. W. Johnston and W. Dintheer
Chapter 7 Additional Ingredients (pages 176–180): R. C. Kill
Chapter 8 Quality Assurance in a Dry Pasta Factory (pages 181–221): K. Turnbull