Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements

► Semolina hydration energy is the wetting, sorption and mixing energy. ► Water interaction and diffusion in the semolina grain are low energy consumers. ► Sorption of water vapour depends on the structure of water at the grain surface. ► Vapour water binding mechanisms on semolina was identified from ΔG vs. water content. ► Semolina hydration is an exothermic phenomenon.