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Extrusion Cooking in Enzymatic Liquefaction of Wheat Starch
Starch - Stärke, 1986AbstractWheat starch was treated for gelatinization, partial liquefaction, and subsequent further hydrolysis by extrusion cooking together with a thermostable Bacillus licheniformis α‐amylase followed by batch incubation of the extrudates at 80°C. The degree of hydrolysis depended on the extrusion feed moisture content, enzyme concentration, mass ...
Suortti, Tapani +5 more
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Extrusion-cooking of wheat flour-carrot mixture
Journal of Food Engineering, 1989Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure,
Mustranta Antti +3 more
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Flavor Generation during Extrusion Cooking
1998Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion.
William E. Riha, Chi-Tang Ho
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Journal of Food Science, 2020
The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios
Siwen Luo, Filiz Koksel
semanticscholar +1 more source
The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios
Siwen Luo, Filiz Koksel
semanticscholar +1 more source
Nutritional effects of extrusion-cooking
Food Chemistry, 1986Abstract HTST extrusion-cooking, as a multi-step, multi-function thermal/mechanical process, has permitted a large number of food applications. Beneficial or detrimental changes in the bioavailability and in the content of nutrients may take place during extrusion and are of special interest in the case of bread or meat replacers and of infant or ...
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Extrusion cooking of grains for ethanol production
Journal of Food Engineering, 1983Abstract Ethanol produced by fermentation was used in the past and is still used as an extender or replacer of fossil fuel. Extrusion cooking of cereal grains or starches is a flexible processing method which is capable of producing precooked starches and flours having a wide variety of functional properties.
G.J. Rokey, I. Ben-Gera, O.B. Smith
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The Extrusion Cooking of Potato Starch Material
Starch - Stärke, 1986AbstractThe effect of extrusion cooking on the pasting properties of potato starch materials is examined using a Couette rheometer. The dispersion viscosity of aqueous dispersions of potato starch, pregelatinized potato starch and commercial potato granules has been investigated.
A. Senouci, Andrew C. Smith
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Extrusion cooking and snack food technologies
2023Extrusion is a high temperature–short time process with raising applications in the food industry, such as meat processing (e.g., sausage production), pasta and snack production, and modification of flours. Both single- and twin-screw extruders may be used in the snack processing, and directly and indirectly expanded snacks may be produced.
Babić, Jurislav +5 more
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2017
Extrusion cooking is a process that combines the unit operations of mixing, cooking, shaping and forming to produce foods such as breakfast cereals, snackfoods, soya meat analogues and confectionery. It is a high-temperature short-time process that inactivates microorganisms and enzymes and reduces the water activity of products, but largely retains ...
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Extrusion cooking is a process that combines the unit operations of mixing, cooking, shaping and forming to produce foods such as breakfast cereals, snackfoods, soya meat analogues and confectionery. It is a high-temperature short-time process that inactivates microorganisms and enzymes and reduces the water activity of products, but largely retains ...
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Formation of flavors during extrusion cooking
Food Reviews International, 1996Abstract Extrusion cooking is a high‐temperature/short‐time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion.
Chi-Tang Ho, William E. Riha
openaire +2 more sources