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The Effects of Extrusion Conditions on the Physical Properties of Wheat Flour Extrudates
Author(s) -
Ryu G. H.,
Walker C. E.
Publication year - 1995
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19950470109
Subject(s) - die swell , extrusion , plastics extrusion , materials science , expansion ratio , bulk density , composite material , water content , die (integrated circuit) , moisture , breaking strength , environmental science , geotechnical engineering , soil science , engineering , soil water , nanotechnology
The effects of extrusion conditions (feed moisture content and rate, process temperature, screw speed and geometry, and die diameter) on expansion ratio, bulk density, and breaking strength of wheat flour extrudates were investigated. Extrudate samples were prepared by using a Brabender single‐screw extruder. Higher feed moisture content and process temperature were required for proper expansion. At 3.18mm die opening, the relationship between expansion and bulk density was positive. Feed rate was the most effective factor for increasing bulk density. Breaking strength was significantly decreased with increasing process temperature. Under extrusion conditions of 22% feed moisture, 110g/min feed rate, 160°C process temperature, and 130rpm screw speed with 5:1 CR, wheat flour was puffed with low bulk density and breaking strength.