EXTRUSION-COOKING OF WHEAT FLOUR AND SELECTED PROPERTIES OF THE EXTRUDATES.
 
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Pol. J. Food Nutr. Sci. 1998;48(2):201–208
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ABSTRACT
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.
ISSN:1230-0322