Effect of extrusion on structural changes in starch extrudates
2001
Jamroz, J. (Akademia Rolnicza, Lublin (Poland). Zaklad Instrumentalnej Analizy Zywnosci) | Hajnos, M. | Sokolowska, Z. (Polska Akademia Nauk, Lublin (Poland). Inst. Agrofizyki)
Starch extrudates were produced from potato starch and wheat flour at different moisture content of raw material and the temperature. Microstructure of the products was determined using mercuric porosimetry technique. Some properties of the products, such as expansion or density, were related to the porosity of cell walls. Dimensions, distribution and quantity of the pores resulted from changes in material structure. The qualitative relationships were observed between cumulative volume and the data on water vapour sorption, obtained on the basis of BET equation
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