Bread-making performances of durum wheat semolina, as affected by ageing

► Aged durum wheat semolina yields bread with lower volume. ► Aged durum wheat semolina yields bread with thicker crust and altered crust color. ► Storage time affects semolina bread-making performances more than packaging type. ► Loss of bread volume is due to increased strength of dough from aged semolina. ► Shelf life studies of semolina should consider bread-making performances.