Soft durum wheat as a potential ingredient for direct expanded extruded products
نویسندگان
چکیده
Soft durum wheat was extruded to assess the influence of independent parameters (moisture content, screw speed, and barrel temperature each) on system responses (back pressure, torque value, specific mechanical energy input) product (expansion ratio, unit density, water absorption index (WAI) solubility (WSI)). The lowest (120 °C) moisture content (16%) with highest speed (250 rpm) resulted in input, expansion extrudates. Among three evaluated, most influential factor responses. Energy efficiency (EES) defined, notable impact EES observed. Extrudates made from soft had a reasonable proving its potential usage snack cereal products.
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ژورنال
عنوان ژورنال: Journal of Cereal Science
سال: 2021
ISSN: ['1095-9963', '0733-5210']
DOI: https://doi.org/10.1016/j.jcs.2021.103184