A study on the technology of twin-screw extrusion cooking of extrudates with a share of wheat bran
2004
Sobota, A. | Rzedzicki, Z.,Akademia Rolnicza, Lublin (Poland). Zaklad Projektowania Procesow Produkcyjnych
The aim of the study was to determine the influence of the wheat bran share, moisture content, barrel temperature and the diameter of the die, on the course of the process, along with the possibilities of stabilizing the extrusion-cooking conditions and the physical extrudate properties. Wheat bran (20-80 percent) gives the correct stabilization of extrusion-cooking conditions and obtains a range of varied products with different physical and functional properties. The extrudate including wheat bran at 20-50 percent is used to make hard, crispy snacks for direct consumption. An increase of wheat bran in the extruded mixtures led to a lowering of the radial expansion ratio and an increase in specific density. The products with a higher content of bran (60-80 percent) had the form of gruels or grits, they were not suitable for direct consumption. It was observed that a higher content of bran decreased the water solubility index of dry mass (WSI) and lowered the water absorption index of the extruded products (WAI). An increase in processing temperatures in the range of 120-220 deg C contributed to an increase in the radial expansion ratio, a lowering of the extrudate's specific density, and an improvement (increase) of the WSI and of the WAI. Moisture level (14-29 percent) affected the product's structure through slight expansion, it also caused changes in the extrudate's WSI and WAI
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