Aroma generation in extruded and heated wheat flour
1994
Hwang, H.I. | Hartman, T.G. | Karwe, M.V. | Izzo, H.V. | Ho, C.T.
Aroma generation in wheat flour processed by heating and extrusion cooking at different temperatures and moisture contents was investigated. Volatile components of the heated and extruded wheat flour were analyzed by gas chromatography (GC) using a short-path thermal desorption technique and identified by mass spectrometry (MS). Lipid oxidation products, Maillard-type flavors, and some sulfur-containing compounds were identified in both processes. The quantitative analysis showed chat Maillard-type flavors were predominant in the heating process. Lipid oxidation products were the major compounds in the extrudates prepared at high-moisture content and low-die temperature. By lowering water content and increasing die temperature during extrusion processing, lipid degradation compounds decreased and the Maillard products dominated the flavor profile. The lipid oxidation products significantly increased in the sample extruded at low-moisture content and high-die temperature during storage.
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