What You Need to Know
The rolling action induces partial gluten network formation while maintaining discontinuous starch structure. Traditional 'taam' semolina (Triticum durum) with 14-16% protein content is ideal. Steam gelatinization occurs at 100°C in the couscoussier's perforated upper chamber.
Hand-rolling creates irregular surface textures that trap steam differently than industrial extrusion. The technique allows grandmothers to judge granule size by tactile feedback - skilled rollers achieve 1-2mm diameter with 30% internal porosity.
Key Parameters
Temperature
°C - °C
Time
20min (3 steam cycles)
10min (industrial precooked) - 45min (traditional multiple steamings)
Equipment
Steps
- 1.
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The Science
Primary Reaction
Starch gelatinization (60-80°C) with simultaneous protein coagulation