Changes in starch fraction during extrusion of wheat flour
2001
Jamroz, J. (Akademia Rolnicza, Lublin (Poland). Zaklad Instrumentalnej Analizy Zywnosci) | Rogalski, J. | Fiedurek, J. (Uniwersytet Marii Curie-Sklodowskiej, Lublin (Poland). Zaklad Mikrobiologii Przemyslowej)
Wheat flour was extruded in single- and twin screw industrial extruders within a wide range of temperature and moisture content, at various nozzle outlet diameter. Degradation of starch biopolymers and substrate susceptibility to alpha-amylolysis were studied in final products. Structural starch modifications were determined with the use of gel-chromatography (GPC) and highly efficient liquid chromatography (HPLC). The range of amylopectine degradation rose with decreasing flour moisture content and prolonged time of its retention. Deep structural changes of starch biopolymers were generated owing to increased resistance of the substrate to amylolysis
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