Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours

Two soft white varieties of waxy wheat flours, Waxy Penawawa and Waxy Alpowa, were extruded with different moisture contents (MC), screw speeds (SS), temperatures, and screw profiles (SPs) to identify differences in their extrusion characteristics. An attempt was also made to compare them with a regular non-waxy wheat flour. No significant difference was identified between the two varieties of soft white wheat used. However, it was found that the soft white waxy wheat flour had the potential to have radial expansion ratios that were similar to non-waxy varieties (>4.0) with relatively less specific mechanical energy input (approximately 200 kJ/kg). Extrusion of soft white waxy wheat varieties was found to be more cost-effective when compared with the extrusion of conventional wheat flour extrusion.