A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process

摘要: A comparison of the effect process variables temperature and moisture on extrusion behaviour wheat starch, whole meal oat flour was made. The lipids content starch also adjusted to 4% 8% using germ oil (WGO) study its compare with flour, which has an level about 8%. extruder pressure, torque specific mechanical energy extrudate properties expansion, water absorption index (WAI) solubility (WSI) were analysed. Second-order polynomials used model response product extruded WGO level. Wheat behaved broadly similarly but differed from oats in WSI WAI their temperature. Addition increased whereas it had little meal. upper bound decreased lower for or