PASTING OF WHEAT-FLOUR EXTRUDATES CONTAINING CONVENTIONAL BAKING INGREDIENTS

被引：24

作者：

RYU, GH

NEUMANN, PE

WALKER, CE

机构：

[1] Dept. of Grain Science & Industry, Kansas State Univ, Manhattan, Kansas, 66506–2201, Shellenberger Hall

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 03期

关键词：

WHEAT; FLOUR; EXTRUDATE; PASTING-PROPERTIES;

D O I：

10.1111/j.1365-2621.1993.tb04325.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pasting properties of extrudates affect product quality and can be controlled by addition of ingredients. We determined the effects of 6 conventional baking ingredients (sucrose, nonfat dry milk (NFDM), dry egg, shortening, glyceryl monostearate (GMS), and sodium bicarbonate) on pasting properties of wheat flour in extrusions using the Rapid Visco-Analyser (RVA). Pasting parameters determined included: initial peak, onset, and peak times; peak and breakdown viscosities and differences between them; ascending and descending slopes and the angle between their lines. Sucrose, shortening, and GMS affected pasting properties significantly. GMS had the greatest effects on peak times and viscosity values.

引用

页码：567 / &

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