EFFECT OF INGREDIENTS ON PHYSICAL STRUCTURAL-PROPERTIES OF EXTRUDATES

被引：80

作者：

MOORE, D ^{[1
]}

SANEI, A ^{[1
]}

VANHECKE, E ^{[1
]}

BOUVIER, JM ^{[1
]}

机构：

[1] UNIV TECHNOL COMPIEGNE,DEPT GEN CHEM,F-60206 COMPIEGNE,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03942.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of three ingredients (bran, sucrose, magnesium carbonate) commonly used in extrusion‐cooking of wheat flour‐type formulations was studied. Extrusion‐cooking was carried out in a twin‐screw corotating extruder. The effects of the ingredients were analyzed by determining extrusion parameters, physical properties (apparent density, modulus of deformability and breaking stress) and structural properties (computerized image analysis of the transverse cut of extrudate). An increase in apparent density occurred when concentration of any ingredient increased. Cell number per pixel area increased greatly while average cell size decreased as bran concentration increased from 0 to 16%. Average cell size increased as magnesium carbonate increased from 0 to 0.4%, but cell size decreased above 0.4%. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1383 / &

共 8 条

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[2]

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[4]

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[5]

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[7]

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[8] COMPUTERIZED IMAGE-ANALYSIS AND TEXTURE OF EXTRUDED BISCUITS [J].

SMOLARZ, A ;

VANHECKE, E ;

BOUVIER, JM .

JOURNAL OF TEXTURE STUDIES, 1989, 20 (02) :223-234

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