Carbohydrates of extruded cereal semolinas

Todorova, M.; Ivanova, S.

Carbohydrates of extruded cereal semolinas

1992

Todorova, M. | Ivanova, S. (Institut po Z"rneni Khrani i Furazhna Promishlenost, Kostinbrod (Bulgaria))

The process of extrusion influences the content and the properties of the carbohydrates of cereal semolinas. Changes have been established in the content of farina, dextrines, oligosaccharides and monosaccharides in the extrudates, in comparison with the used raw-materials. The water-solubility, water-retention ability and absorption of farina in the heat treated products are considerably greater compared with those of the untreated semolinas.

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AGROVOC Keywords

calidad carbohidratos contenido de carbohidratos extrusion glucide semolina semoule teneur en glucides

Bibliographic information

Published in

Khranitelna Promishlenost (Bulgaria) | Food Industry

Volume 41 Issue 2 ISSN 0205-3837

Pagination

pp. 23-26

Other Subjects

Capacite de liaison de l'eau; Qualite; Propiedades organolepticas/ harinas de cereales; Capacidad de fijacion del agua; Propriete organoleptique/ farine de cereale

Language

Bulgarian

Note

3 ill., 2 tables; 11 ref. Summary (En)

Type

Summary

Corporate Author

Institut po Kriobiologiya i Liofilizatsiya, Sofia (Bulgaria). Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost

In AGRIS since: 1993-08-15

Format: AGRIS AP

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Carbohydrates of extruded cereal semolinas

1992

AGROVOC Keywords

Bibliographic information