Extrusion-cooking of wheat starch

• Autorzy: Mitrus M. , Wojtowicz A.

Warianty tytułu

PL

Ekstruzja skrobi pszennej

• Języki publikacji: EN

Abstrakty

EN

During the study the impact of extrusion-cooking process parameters on the wheat starch physical properties changes was investigated. The process was characterized by small energy consumption within a range 270-1069 kJkg-1. Extrusion-cooking technique allows creating the degree of gelatinization of processed starch. It is possible to achieve low or high level of gelatinization depending on the process parameters. Expansion index of the extrudates decreased with increase of wheat starch moisture content. It was found that the use of the extrusion process resulted in increase of water absorption and cold water solubility of starch. The highest value of WAI was 690% and WSI was 19%.

PL

W trakcie badań określano wpływ parametrów procesu ekstruzji na zmiany fizycznych właściwości skrobi pszennej. Proces ten charakteryzuje się niską energochłonnością w zakresie 270-1069 kJkg-1. Technika ekstruzji umożliwia kreowanie stopnia skleikowania przetwarzanej skrobi. Możliwe jest uzyskanie niskiego lub wysokiego stopnia skleikowania skrobi w zależności od zastosowanych parametrów procesu. Stopień ekspandowania ekstrudatów malał wraz ze wzrostem wilgotności skrobi pszennej. Stwierdzono, że zastosowanie procesu ekstruzji powoduje wzrost absorpcji wody i rozpuszczalności skrobi w zimnej wodzie. Najwyższa wartość WAI wynosiła 690% a WSI 19%.

Słowa kluczowe

EN

extrusion-cooking; wheat starch; starch; physical property; energy consumption; mechanical energy; gelatinization; solubility; water absorption; native starch

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2011
• Tom: 11C
• Opis fizyczny: p.208-215,fig.,ref.

Twórcy

autor

Mitrus M.

• Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Wojtowicz A.

Bibliografia

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