[Contribution to the study of some factors affecting semolina quality (author's transl)].

In order to identify certain chemical characteristics of semolina that might provide "a priori" information about its pasta making quality, their relationship to pasta cooking chatacteristics were analyzed. The correlation analysis gave significant values for the relationship between semolina reactive SH content and pasta resistance to disintegration and between urea dispersible protein protein content of semolina and pasta volume increase on cooking. The results obtained suggest that possibility of considering separately the results of the various pasta cooking tests in order to express a conclusive quality evaluation.