THE EFFECT OF SPELT ADDITION ON THE PROPERTIES OF EXTRUDED PRODUCTS WITH ENHANCED NUTRITIONAL PROPERTIES

被引：0
|
作者：
Zelazinski, T. [1 ]
Ekielski, A. [1 ]
Siwek, A. [2 ]
Stachelska, M. [2 ]
Florczak, I [1 ]
机构：
[1] Warsaw Univ Life Sci SGGW, Dept Prod Management & Engn, Warsaw, Poland
[2] Lomza State Univ Appl Sci, Food Technol & Gastron Inst, Lomza, Poland
来源：
INMATEH-AGRICULTURAL ENGINEERING | 2016年 / 50卷 / 03期
关键词：
extrusion; spelt; quality investigation;
D O I：
暂无
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
The aim of the study was to produce extruded material with the highest possible content of spelt and to examine the qualitative properties of the products obtained. Tests were carried out on a synchronous twinscrew extruder with L:D ratio 27, at different temperatures, screw speed, material feeding and raw material moisture. To determine the quality properties there were used parameters such as density, expansion, WSI and WAI, water activity and porosity. The results were promising, all the products were characterized by a high degree of water-holding capacity, and their quality was similar to conventional corn extrudates.
引用
收藏
页码：105 / 110
页数：6
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