Extrusion process of barley flour for snack processing
1984
Mok, C.K. | Nam, Y.G. | Min, B.Y. (Food Research Inst., A.F.D.C., Hwasong (Korea R.))
To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudes were investigated. The optimum moisture content of barley flour was 20% and the optimum extrusion condition of barley was at a temperature of 180 deg C, with the die size of 4.5 mm when processed at 160 rpm
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