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Physical Properties of Extruded Wheat Starch‐Additive Mixtures
Author(s) -
Singh N.,
Cairns P.,
Morris V. J.,
Smith A. C.
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.3.325
Subject(s) - crystallinity , chemistry , extrusion , solubility , plastics extrusion , starch , food science , absorption of water , hydrate , chemical engineering , organic chemistry , materials science , crystallography , composite material , engineering
The effects of the addition of fatty acids, monoglycerides (MG), and wheat germ oil (WGO) on the level of crystallinity and the crystalline structure of extrusion‐cooked wheat starch have been studied using twin‐screw extruders. Measurements of water solubility and water absorption indices were made on the extrudates, together with specific mechanical energy (SME) consumption and die pressure for the extruder. MG and the fatty acids added to a level of 4% caused an increase in V hydrate type crystallinity. WGO addition to a level of 8% caused no change in crystallinity, although the E hydrate type was favored at lower moisture contents. All additives caused a decrease in SME and an increase or maximum in die pressure. WGO behaved differently than MG and fatty acids in that its addition caused the water solubility index and expansion to increase, as previously observed for other oils added to flours.