EMULSIFIER EFFECTS ON PASTING PROPERTIES OF WHEAT-FLOUR EXTRUDATES WITH WITHOUT SUCROSE AND SHORTENING

The objective of this study was to determine the effects of emulsifier types and concentrations, plus the addition of sucrose and shortening on wheat flour extrudates. Ground extrudate pasting properties were measured in the rapid viscoanalyser (RVA). Four pasting parameters were determined from the RVA curve: peak time (PT), peak viscosity (P), breakdown viscosity (H), and initial slope (IS). Emulsifier types and the addition of sucrose and shortening significantly affected PT, P, H, and IS. Emulsifier concentration significantly influenced PT and H. Emulsifiers significantly increased PT and H and decreased P and IS. Glyceryl monostearate had the greatest effects on these parameters. Sucrose and shortening generally enhanced the effects of emulsifiers on pasting properties.