Study on the Deep Processing of Extrusion Modification and Gelatinization Degree of Millet Powder

This paper takes millet powder as the test object, adopts extrusion modification treatment, optimizes technological parameters of by single factor and response interview. The results show that best modified rice are: water content is 22%, temperature 140 °C, particle size 142 μm screw speed 20Hz. Under this condition, gelatinization degree flour was 93.2%. factors influencing paste were: addition > grain speed. aims to provide reference for developing healthy food cereal basis deep processing utilization powder.