THE EFFECTS OF EXTRUSION CONDITIONS ON THE PHYSICAL-PROPERTIES OF WHEAT-FLOUR EXTRUDATES

被引：35
|
作者：
RYU, GH
WALKER, CE
机构：
[1] Department of Grain Science & Industry, Kansas State University, Manhattan, Kansas, 66506-2201, Shellenberger Hall
来源：
STARCH-STARKE | 1995年 / 47卷 / 01期
关键词：
D O I：
10.1002/star.19950470109
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of extrusion conditions (feed moisture content and rate, process temperature, screw speed and geometry, and die diameter) on expansion ratio, bulk density, and breaking strength of wheat flour extrudates were investigated. Extrudate samples were prepared by using a Brabender single-screw extruder. Higher feed moisture content and process temperature were required for proper expansion. At 3.18mm die opening, the relationship between expansion and bulk density was positive. Feed rate was the most effective factor for increasing bull: density. Breaking strength was significantly decreased with increasing process temperature. Under extrusion conditions of 22% feed moisture, 110g/min feed rate, 160 degrees C process temperature, and 130rpm screw speed with 5:1 CR, wheat flour was puffed with low bulk density and breaking strength.
引用
收藏
页码：33 / 36
页数：4
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