Effect of dough ingredients on apparent viscosity and properties of extrudates in twin-screw extrusion-cooking
Summary A capillary‐type viscometer was used in a twin‐screw extruder to measure the apparent viscosity of cooked‐extruded wheat‐flour dough with various ingredients: lecithin, palm oil, sucrose, whey, sodium chloride, and bran. the effects of concentration of these ingredients on dough rheology and...
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| Published in: | International journal of food science & technology Vol. 28; no. 5; pp. 465 - 479 |
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| Main Authors: | , , |
| Format: | Journal Article |
| Language: | English |
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Oxford, UK
Blackwell Publishing Ltd
01-10-1993
Blackwell Science |
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| Abstract | Summary
A capillary‐type viscometer was used in a twin‐screw extruder to measure the apparent viscosity of cooked‐extruded wheat‐flour dough with various ingredients: lecithin, palm oil, sucrose, whey, sodium chloride, and bran. the effects of concentration of these ingredients on dough rheology and physical properties of extrudates (apparent density, expansion ratios, mechanical, and crispness properties) were measured. the role of ingredients was discussed in terms of their physico‐chemical effect on biopolymer conversion. the correlations between apparent viscosity of dough and physical properties of extrudates were developed. |
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| AbstractList | A capillary‐type viscometer was used in a twin‐screw extruder to measure the apparent viscosity of cooked‐extruded wheat‐flour dough with various ingredients: lecithin, palm oil, sucrose, whey, sodium chloride, and bran. the effects of concentration of these ingredients on dough rheology and physical properties of extrudates (apparent density, expansion ratios, mechanical, and crispness properties) were measured. the role of ingredients was discussed in terms of their physico‐chemical effect on biopolymer conversion. the correlations between apparent viscosity of dough and physical properties of extrudates were developed. Summary A capillary‐type viscometer was used in a twin‐screw extruder to measure the apparent viscosity of cooked‐extruded wheat‐flour dough with various ingredients: lecithin, palm oil, sucrose, whey, sodium chloride, and bran. the effects of concentration of these ingredients on dough rheology and physical properties of extrudates (apparent density, expansion ratios, mechanical, and crispness properties) were measured. the role of ingredients was discussed in terms of their physico‐chemical effect on biopolymer conversion. the correlations between apparent viscosity of dough and physical properties of extrudates were developed. |
| Author | WANG, S. BOUVIER, J.M. CASULLI, J. |
| Author_xml | – sequence: 1 fullname: Wang, S – sequence: 2 fullname: Casulli, J – sequence: 3 fullname: Bouvier, J.M |
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| Cites_doi | 10.1111/j.1365-2621.1988.tb07768.x 10.1111/j.1365-2621.1990.tb03942.x 10.1007/BF01133345 10.1016/0144-8617(83)90001-2 10.1002/star.19880400507 10.1016/0260-8774(83)90015-8 10.1002/food.19880320606 10.1111/j.1365-2621.1990.tb01067.x |
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| Keywords | Paste Extrusion Raw materials Wheat Cereal flour Physical properties Rheological properties |
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| References | Colonna, P. & Mercier, C. (1983). Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids. Carbohydrate Polymers, 3, 87-108. Staeger, G., Escher, F. & Solms, J. (1987). Formation of starch inclusion compounds during extrusion cooking. In: Frontiers of Flavor, Proceedings of the 5th International Flavor Conference, Porto Karras, Chalkidiki, Greece, (edited by G. Charalambous). July 1-3, pp. 639-654. Amsterdam : Elsevier Science Publishers. Launay, B. & Lisch, J.M. (1983). Twin screw extrusion cooking of starches: behavior of starch pastes, expansion and mechanical properties of extrudates. Journal of Food Engineering, 2, 259-280. Smietana, Z., Fornal, L., Szpendowski, J. & Soral-Smietana, M. (1988). Utilization of milk proteins and cereal starches to obtain co-extrudates. Die Nahrung, 32(6), 545-551. Wang, S.M., Bouvier, J.M. & Gelus, M. (1990). Rheological behaviour of wheat flour in twinscrew extrusion cooking. International Journal of Food Science and Technology, 25, 129-139. Andersson, Y., Hedlund, B., Jonsson, L. & Svensson, S. (1981). Extrusion cooking of high-fiber cereal product with crispbread character. Cereal chemistry, 58(5), 370-374. Kim, C.H. & Maga, J.A. (1987). Properties of extruded whey protein concentrate and cereal flour blends. Lebensmittel-Wissenschaft und-Technologie, 20, 311-318. Chinnaswamy, R. & Hanna, M.A. (1988). Expansion, color and shear strength properties of corn starches extrusion cooked with urea and salts. Starch/stärke, 40(5), 186-190. Moore, D., Sanei, A., Van Hecke, E. & Bouvier, J.M. (1990). Effect of ingredient on physical/structural properties of extrudates. Journal of Food Science, 55(5), 1383-1387, 1402. Alvarez-Martinez, L., Kondury, K.P. & Harper, J.M. (1988). A general model for expansion of extruded products. Journal of Food Science, 53(2), 609-615. Hutchinson, R.J., Siodlak, G.D.E. & Smith, A.C. (1987). Influence of processing variables on mechanical properties of extruded maize. Journal of Materials Science, 22, 3956-3962. 1987; 22 1987; 20 1990; 55 1990; 25 1983; 2 1983; 3 1981; 58 1988; 32 1987 1985 1988; 40 1988; 53 1989 Staeger G. (e_1_2_1_14_1) 1987 Andersson Y. (e_1_2_1_3_1) 1981; 58 Colonna P. (e_1_2_1_6_1) 1989 e_1_2_1_7_1 e_1_2_1_8_1 e_1_2_1_5_1 e_1_2_1_12_1 e_1_2_1_4_1 e_1_2_1_13_1 e_1_2_1_10_1 e_1_2_1_2_1 Kim C.H. (e_1_2_1_9_1) 1987; 20 e_1_2_1_15_1 Meuser F. (e_1_2_1_11_1) 1989 |
| References_xml | – year: 1985 – volume: 22 start-page: 3956 year: 1987 end-page: 3962 article-title: Influence of processing variables on mechanical properties of extruded maize publication-title: Journal of Materials Science – volume: 55 start-page: 1383 issue: 5 year: 1990 end-page: 1387 article-title: Effect of ingredient on physical/structural properties of extrudates publication-title: Journal of Food Science – volume: 3 start-page: 87 year: 1983 end-page: 108 article-title: Macromolecular modifications of manioc starch components by extrusion‐cooking with and without lipids publication-title: Carbohydrate Polymers – start-page: 247 year: 1989 end-page: 319 – volume: 20 start-page: 311 year: 1987 end-page: 318 article-title: Properties of extruded whey protein concentrate and cereal flour blends publication-title: Lebensmittel-Wissenschaft und-Technologie – volume: 32 start-page: 545 issue: 6 year: 1988 end-page: 551 article-title: Utilization of milk proteins and cereal starches to obtain co‐extrudates publication-title: Die Nahrung – start-page: 91 year: 1989 end-page: 155 – volume: 53 start-page: 609 issue: 2 year: 1988 end-page: 615 article-title: A general model for expansion of extruded products publication-title: Journal of Food Science – volume: 40 start-page: 186 issue: 5 year: 1988 end-page: 190 article-title: Expansion, color and shear strength properties of corn starches extrusion cooked with urea and salts publication-title: Starch/stärke – volume: 58 start-page: 370 issue: 5 year: 1981 end-page: 374 article-title: Extrusion cooking of high‐fiber cereal product with crispbread character publication-title: Cereal chemistry – start-page: 639 year: 1987 end-page: 654 – volume: 2 start-page: 259 year: 1983 end-page: 280 article-title: Twin screw extrusion cooking of starches: behavior of starch pastes, expansion and mechanical properties of extrudates publication-title: Journal of Food Engineering – volume: 25 start-page: 129 year: 1990 end-page: 139 article-title: Rheological behaviour of wheat flour in twinscrew extrusion cooking publication-title: International Journal of Food Science and Technology – ident: e_1_2_1_7_1 – start-page: 639 volume-title: Formation of starch inclusion compounds during extrusion cooking year: 1987 ident: e_1_2_1_14_1 contributor: fullname: Staeger G. – ident: e_1_2_1_2_1 doi: 10.1111/j.1365-2621.1988.tb07768.x – ident: e_1_2_1_12_1 doi: 10.1111/j.1365-2621.1990.tb03942.x – ident: e_1_2_1_8_1 doi: 10.1007/BF01133345 – ident: e_1_2_1_5_1 doi: 10.1016/0144-8617(83)90001-2 – volume: 58 start-page: 370 issue: 5 year: 1981 ident: e_1_2_1_3_1 article-title: Extrusion cooking of high‐fiber cereal product with crispbread character publication-title: Cereal chemistry contributor: fullname: Andersson Y. – ident: e_1_2_1_4_1 doi: 10.1002/star.19880400507 – start-page: 91 volume-title: Extrusion Cooking year: 1989 ident: e_1_2_1_11_1 contributor: fullname: Meuser F. – start-page: 247 volume-title: Extrusion Cooking year: 1989 ident: e_1_2_1_6_1 contributor: fullname: Colonna P. – ident: e_1_2_1_10_1 doi: 10.1016/0260-8774(83)90015-8 – volume: 20 start-page: 311 year: 1987 ident: e_1_2_1_9_1 article-title: Properties of extruded whey protein concentrate and cereal flour blends publication-title: Lebensmittel-Wissenschaft und-Technologie contributor: fullname: Kim C.H. – ident: e_1_2_1_13_1 doi: 10.1002/food.19880320606 – ident: e_1_2_1_15_1 doi: 10.1111/j.1365-2621.1990.tb01067.x |
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A capillary‐type viscometer was used in a twin‐screw extruder to measure the apparent viscosity of cooked‐extruded wheat‐flour dough with various... A capillary‐type viscometer was used in a twin‐screw extruder to measure the apparent viscosity of cooked‐extruded wheat‐flour dough with various ingredients:... |
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| SubjectTerms | Biological and medical sciences bran Cereal and baking product industries cooking dough Dough rheology extrusion Food industries Fundamental and applied biological sciences. Psychology ingredients lecithin palm oil palm oils phosphatidylcholines physicochemical properties rheological properties sodium chloride sucrose viscosity wheat bran whey |
| Title | Effect of dough ingredients on apparent viscosity and properties of extrudates in twin-screw extrusion-cooking |
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