Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration

Autor:	Fu-hung Hsieh, Si-Quan Li, Howard Q. Zhang, Z. Tony Jin
Rok vydání:	2005
Předmět:	Expansion ratio Volume (thermodynamics) Low speed Soya bean Corn meal Chemistry Extrusion Food science Water content Screw speed Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 40:731-741
ISSN:	1365-2621 0950-5423
Popis:	Summary A Clextral BP-10 (type BC45) co-rotating twin-screw extruder was used for texture modification of extrudates. Dry materials were mixed in a mixer for 15 min at low speed before extrusion. Moisture content 21–23% and addition of soya bean flour (0–40%) showed significant influences on the texture of the extrudates. Addition of soya bean flour in the range from 0 to 40% increased the diametrical expansion ratio (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b78312de57f1816d3f8bcbadb9b44b7a https://doi.org/10.1111/j.1365-2621.2005.00993.x Zobrazit plný text záznamu Plný text