EXTRUSION-COOKING OF WHEAT FLOUR AND SELECTED PROPERTIES OF THE EXTRUDATES.

Wheat flour was extrusion-cooked using a single as well as twin-screw cookers at varying feed moisture content, temperature profile in the barrel and die opening. Properties of the extrudates are presented. The density, expansion ratio and shearing stress of the extrudates resembled to a certain extent these properties of potato starch extrudates. However, the extrudate water absorption and water solubility indices were two to four times higher than the corresponding properties of the potato starch extrudates.

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Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

PROPERTIES OF DOUGH AND QUALITATIVE CHARACTERISTICS OF WHEAT BREAD WITH ADDITION OF INULIN

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MILK COMPONENTS IN WHEY PREPARATIONS – CHARACTERISTICS AND UTILISATION

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.