Effect of Ingredients on Physical/Structural Properties of Extrudates
作者： D. MOORE , A. SANEI , E. HECKE , J.M. BOUVIER
DOI: 10.1111/J.1365-2621.1990.TB03942.X
关键词:
摘要: The influence of three ingredients (bran, sucrose, magnesium carbonate) commonly used in extrusion‐cooking of wheat flour‐type formulations was studied. Extrusion‐cooking was carried out in a twin‐screw corotating extruder. The effects of the ingredients were analyzed by determining extrusion parameters, physical properties (apparent density, modulus of deformability and breaking stress) and structural properties (computerized image analysis of the transverse cut of extrudate). An increase in apparent density occurred when …
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