[Extruder products as supplementary raw materials in baking]
1984
Bojat, S. | Glogovcanin, M. | Jancic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Corn grits produced in the industrial mill was used for extrusion carried out on a laboratory extruder. Two extrusion producers were applied: 1. Gelatinization and warm extrusion. The following conclusions were reached: Extruder products produced by gelatinization may be used in the amount of 15% to 20% in preparation of special types of wheat-corn, with shelf-life of 3 days without prior preparation. 5% to 10% of extruder products obtained by gelatinization and warm extrusion may be used without prior preparation in the production of bread with extended shelf-life (3-5 days). Extruder products produced by warm extrusion may be used to increase the yield of basic types of bread, to improve quality and to preserve freshness. Extruder products produced by warm extrusion can be used in the production of compound bread and pastry improving agents, where wheat flour and 40-60% of sugar, as more expensive component may be replaced by an extruder product.
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