Pilngraudu makaronu ekstrūzijas temperatūru noteikšana | Determination of whole-grain pasta extrusion temperature
2016
Kalnina, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology;Jelgavas dzirnavas, AS, Jelgava (Latvia) | Kince, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The main purpose of current experiments was to investigate extrusion temperature in whole-grain pasta production. Conventional rye (Secale cereale, cultivar ‘Kaupo’), triticale (×Triticosecale line 9405-23), organic hull-less barley (Hordeum vulgare line PR 3808.21) cultivated at Institute of Agro resources and Economics (Latvia) in 2014, and conventional winter wheat (Triticum aestivum cultivar ‘Zentos’) grain cultivated at LLU Research and Study farm „Peterlauki” (Latvia) in 2014 were used in the experiments. Wheat flour type 405 from JSC „Dobeles dzirnavnieks” (Latvia) was used for the flour blend obtaining. Wheat, rye, hull-less barley and triticale grain was grounded in the laboratory mill PLM3100/B (Perten, Sweden) obtaining fine whole-grain flour. In pasta production wheat flour type 405 was replaced with: (1) 30% of whole-triticale flour; (2) 20% of whole-rye flour; (3) 20% whole-hull-less barley flour; (4) 50% of whole-wheat flour. Pasta structure-mechanical properties showed that the extrusion temperature has a major influence on starch grain gelatinization process. Since the extruder temperature zones are divided into three parts, it is important to determine its proper distribution.
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