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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Эту запись предоставил Institute of Agricultural Economics