Matrix and extrusion Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of water, during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking.
Matrix and extrusion Semolina flour consists of, a protein matrix with entrapped starch granules. Upon the addition of water during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking.