PASTING OF WHEAT-FLOUR EXTRUDATES CONTAINING CONVENTIONAL BAKING INGREDIENTS

Pasting properties of extrudates affect product quality and can be controlled by addition of ingredients. We determined the effects of 6 conventional baking ingredients (sucrose, nonfat dry milk (NFDM), dry egg, shortening, glyceryl monostearate (GMS), and sodium bicarbonate) on pasting properties of wheat flour in extrusions using the Rapid Visco-Analyser (RVA). Pasting parameters determined included: initial peak, onset, and peak times; peak and breakdown viscosities and differences between them; ascending and descending slopes and the angle between their lines. Sucrose, shortening, and GMS affected pasting properties significantly. GMS had the greatest effects on peak times and viscosity values.