Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates, II, effect of lipids on physical properties, degradation and complex formation of starch in wheat flour

1986 ◽  
Vol 4 (3) ◽  
pp. 249-260 ◽  
Author(s):  
T.F. Schweizer ◽  
S. Reimann ◽  
J. Solms ◽  
A.-C. Eliasson ◽  
N.-G. Asp
Keyword(s):  
Complex Formation ◽  
Physical Properties ◽  
Wheat Flour ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Drum Drying ◽  
Screw Extrusion ◽  
Twin Screw

Modelling and Comparison of Wheat Flour Extrusion Cooking Behaviours in Two Different Twin-Screw Extrusion Systems

2018 ◽  
Vol 11 (7) ◽  
pp. 1381-1392 ◽  
Author(s):  
Shifeng Ma ◽  
Hao Wang ◽  
Hongyuan Cheng ◽  
Junguo Li ◽  
Min Xue ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Nahemiah Danbaba ◽  
Iro Nkama ◽  
Mamudu Halidu Badau
Keyword(s):  
Response Surface Methodology ◽  
Bulk Density ◽  
Response Surface ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Screw Extruder ◽  
Broken Rice ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Feed Moisture

In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p<0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 °C (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm-3, 128.9%, 17.1, 3.13 and 24.5 respectively. This indicates that optimum conditions can be established in twin-screw extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

Microstructural changes during the twin-screw extrusion cooking of maize grits

1990 ◽  
Vol 13 (1) ◽  
pp. 69-84 ◽  
Author(s):  
A.-L. Ollett ◽  
R. Parker ◽  
A.C. Smith ◽  
M.J. Miles ◽  
V.J. Morris
Keyword(s):  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Microstructural Changes ◽  
Screw Extrusion ◽  
Twin Screw
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