Effect of dough ingredients on apparent viscosity and properties of extrudates in twin-screw extrusion-cooking

Autor:	J. Casulli, J. M. Bouvier, S. M. Wang
Rok vydání:	2007
Předmět:	Materials science Bran fungi Plastics extrusion food and beverages Viscometer Raw material engineering.material Apparent viscosity Industrial and Manufacturing Engineering Rheology engineering Extrusion Biopolymer Food science Food Science
Zdroj:	International Journal of Food Science & Technology. 28:465-479
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1993.tb01296.x
Popis:	Summary A capillary-type viscometer was used in a twin-screw extruder to measure the apparent viscosity of cooked-extruded wheat-flour dough with various ingredients: lecithin, palm oil, sucrose, whey, sodium chloride, and bran. the effects of concentration of these ingredients on dough rheology and physical properties of extrudates (apparent density, expansion ratios, mechanical, and crispness properties) were measured. the role of ingredients was discussed in terms of their physico-chemical effect on biopolymer conversion. the correlations between apparent viscosity of dough and physical properties of extrudates were developed.
Databáze:	OpenAIRE
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