EFFECTS OF EMULSIFIERS ON PHYSICAL-PROPERTIES OF WHEAT-FLOUR EXTRUDATES WITH AND WITHOUT SUCROSE AND SHORTENING

被引：4

作者：

RYU, GH ^{[1
]}

NEUMANN, PE ^{[1
]}

WALKER, CE ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,SHELLENBERGER HALL,MANHATTAN,KS 66506

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1994年 / 27卷 / 05期

关键词：

D O I：

10.1006/fstl.1994.1088

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The physical properties of wheat flour extrudates produced with emulsifiers, sucrose, and shortening powder were characterized by sectional (SEI), longitudinal (LEI), and volumetric (VEI) expansion indices; bulk density; and Instron breaking strength. Glyceryl monostearate (GMS), sodium stearoyl-2-lactylate (SSL), and sucrose ester (SE) (HLB [hydrophilic-lipophilic balance] = 15) produced wheatflour extrudates higher in SEI and VEI and lower in breaking strength and bulk density than the controls and extrudates containing SEs with HLB = 6 and 11. GMS was the most effective in increasing LEI. The addition of sucrose and shortening powder increased SEI and decreased LEI, bulk density, and breaking strength. SE (HLB = 15), SSL, and GMS could be used interchangeably to produce similar physical properties in wheatflour extrudates.

引用

页码：425 / 431

页数：7