Premium
AQUEOUS DISPERSION RHEOLOGY OF EXTRUSION COOKED MAIZE
Author(s) -
BRENNER P. E.,
RICHMOND P.,
SMITH A. C.
Publication year - 1986
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1986.tb00713.x
Subject(s) - die swell , extrusion , rheology , materials science , moisture , shear rate , starch , shear (geology) , swelling , composite material , aqueous solution , maize starch , dispersion (optics) , food science , chemistry , organic chemistry , physics , optics
The effects of twin screw extrusion cooking of maize grits at different high moisture contents are described. Starch granules survive in the extrudate at high extrusion moisture or with a low shear screw configuration. The aqueous dispersion rheology of the milled extrudate and its dependence on shear rate and heat treatment is explained in terms of the starch swelling behaviour and solubility. These data resemble that of raw maize most closely for the low shear screw configuration. For the high shear configuration under similar conditions of moisture, temperature and mechanical energy dissipation, starch granules are not seen and the dispersion rheology is markedly different from that of raw maize.