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Couscous |
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Couscous, a paste product made from mixing semolina with water, is considered one of the major food staples in North African countries, such as Egypt, Libya, Tunisia, Algeria, and Morocco. An estimated 10% of durum wheat in the Near East is used to manufacture couscous. While couscous is usually made from durum wheat semolina in North African countries, it is also made from bread wheat, sorghum, pearl millet, or maize in other regions of the world. Sticky cooked couscous is extremely undesirable. Stickiness has been positively correlated with starch damage and long rehydration time for weak gluten cultivars. Traditionally, couscous is handmade in small quantities in the home by mixing a small quantity of water with semolina in a large bowl. The moisture content of the hydrated semolina is ~30%. The hydrated semolina is rubbed between the hands until small granules are formed. These granules are screened through sieves to obtain a uniform size. Granule size uniformity is very important for good cooking quality. Hydration rate during cooking will be slower with larger than with smaller couscous granules. The granules are precooked, dried in the sun, and stored. Commercial, couscous can be produced continuously at 500 kg h-1. The steps required to make commercial couscous are the same as traditional couscous. Manufacturing couscous requires eight steps: 1) Blending: Semolina is mixed with water or a salt water; 2) Agglomeration: Semolina particles are combined into a mixture; 3) Shaping: The particulate mixture is reduced and shaped; 4) Steaming: The resulting granulate is precooked; 5) Drying: The coarse agglomerates are dried; 6) Cooling: The products are cooled to ambient temperature; 7) Grading: The couscous is separated into fine (0.8 to 1.2 mm), medium, and coarse (1.5 to 2.5 mm) granules; and 8) Storage: The couscous is stored until packaged. Couscous is steam cooked so nutrients are not leached out. Couscous swells upon steaming, and additional swelling occurs when sauce is added. Good-quality couscous requires good cooked flavor and mouthfeel. Good-quality couscous should not be sticky, but should absorb sauce well, have uniform particle size, and have individual particles that maintain their integrity during steaming and sauce application. All these factors affect the taste and mouthfeel of couscous. Stickiness and mouthfeel are the most important textural determinants of quality.Uses Couscous, a versatile food in North Africa, is served in many different ways and with a variety of foods. Couscous is often steamed and served with meat or vegetables.
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