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2011 | 11 |
Tytuł artykułu

Influence of extrusion-cooking process parameters on selected mechanical properties of precooked maize pasta products

Autorzy
Treść / Zawartość
Warianty tytułu
PL
Wplyw parametrow procesu ekstruzji na wybrane wlasciwosci mechaniczne podgotowanych makaronow kukurydzianych
Języki publikacji
EN
Abstrakty
EN
PL
Wydawca
-
Rocznik
Tom
11
Opis fizyczny
p.430-440,fig.,ref.
Twórcy
autor
  • Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland
Bibliografia
  • Bryant, R.J., Kadaň, R.S., Champagne, Т.Е., Vinyard, B.T., Boykin, D., 2001. Functional and digestive characteristics of extruded rice flour. Cereal Chemistry 78, 131-137.
  • Camire, M., Camire, A., Krumhar, K., 1990. Chemical and nutritional changes in foods during extrusion. Food Science and Nutrition, 29(1), 35-57.
  • Carini E., Vittadini E., Curti E., Antoniazzi F., Viazzani P.: Effect of different mixers on physico-chemical properties and water status of extruded and laminated fresh pasta, Food Chemistry 122 (2010) 462-469
  • Carini E., Vittadini E., Curti E., Antoniazzi F.: Effects of different shaping modes on physico-chemical properties and water status of fresh pasta, Journal of Food Engineering 93 (2009) 400-406
  • Charutigon С., Jitpupakdree J., Namsree P., Rungsardthong V., 2008. Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli. LWT - Food Science and Technology, 41,4, 642-651.
  • Chillo S., Iannetti M., Civica V. , Suriano N., Mastromatteo M., Del Nobile M.A.: A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti, Journal of Food Engineering 94 (2009) 222-226
  • Chillo, S., Laverse, J., Falcone, P.M., Del Nobile, M.A., 2007. Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti. Journal of Food Engineering, 83, 492-500.
  • Ding Q.B., Ainsworth P., Tucker G., Marson H., 2005. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66, 283-289.
  • Dobraszczyk B.J., Morgenstern M.P.: Rheology and the breadmaking process, Journal of Cereal Science 242 38 (2003) 229-245
  • Gallagher E. Formulation and nutritional aspects of gluten-free cereal products and infant foods in: Gluten-Free Cereal Products and Beverages (eds. Arendt E., Dal Balio F.) , Academic Press, Elsevier Inc., 2008, 321-341 ISBN: 978-0-12-373739-7
  • Gallagher E., Gormley T.R.. Arendt E.K.: Recent advances in the formulation of gluten-free cereal-based products, Trends in Food Science & Technology 15 (2004) 143-152
  • Huber G.R., 1998. Extrusion cooking applications for precooked pasta production, North Dakota, USA.
  • Lai Hsi-Mei, 2001. Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of the Science of Food and Agriculture, 82, 203-216.
  • Li J.H., Vasanthan Т., 2003. Hypochlorite oxidation of field pea starch and its suitability
  • Li Y., Zhu R., Tian J.: Influence of wheat protein contents and fractions on dough rheological properties as determined by using a reconstitution method, Agricultural Sciences in China, 2008, 7(4): 395-404
  • Mościcki L., Mitrus M., Wojtowicz A., 2007. Technika ekstruzji w przemyśle rolno-spożywczym, PWRiL, Warszawa.
  • Niewinski M., 2008. Advances in celiac disease and gluten-free diet. Journal of the American Dietetic Associationl08, 4, 661-672.
  • Raina C. S., Sukhcharn Singh, Bawa A. S. Saxena D. С., 2005. Effect of vital gluten and gum arabie on the textural properties of pasta made from pre-gelatinised broken rice flour, Food Science and Technology International, 11, 433-442.
  • Ross A., 2006. Instrumental measurement of physical properties of cooked Asian wheat flour noodles. Cereal Chemistry, 83(1), 42-51.
  • Wang N., Bhirud P., Sosulski F., Tyler R., 1999. Pasta - like product from pea flour by twin - screw extrusion. Journal of Food Science, 4, 671-678.
  • Wojtowicz A. 2010 Błyskawiczne makarony bezglutenowe - charakterystyka cech użytkowych i tekstury, w: Wpływ procesów technologicznych na właściwości materiałów i surowców roślinnych, red. Witrowa-Rajchert D., Lenart A., Rybczyński R., Wydawnictwo Naukowe FRNA, Komitet Agrofizyki PAN, Lublin, 2010, 117-134, ISBN 978-83-60489-17-8.
  • Wojtowicz A., 2007. Effect of monoglyceride and lecithin on cooking quality of precooked pasta. Polish Journal of Food and Nutrition Sciences, 57, ЗА, 157-162.
  • Wojtowicz A.: 2011. Precooked pasta in: Extrusion-Cooking Techniques. Applications, Theory and Sustainability (eds. Mościcki L), Wiley-VCH, Weinheim, Germany, ISBN 978-3-527-32888-8
  • Wojtowicz, A. 2008. Influence of legumes addition on proceeding of extrusion-cooking process of precooked pasta. TEKA Commision of Motorization and Power Industry in Agriculture, 8a, 209-216
  • Wojtowicz, A., Mitrus, M. 2010. Effect of whole wheat flour moistening and extrusion-cooking screw speed on the SME process and expansion ratio of precooked pasta products, TEKA Commision of Motorization and Power Industry in Agriculture, 2010, 10, 517-526
  • Wojtowicz, A., Mościcki, L. (2009). Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products, Journal of Food Science, 74(5), E226-233.
  • Yoenyongbuddhagal, S., Noomhorm, A. 2002. Effect of raw material preparation on rice vermicelli quality, Starch/Starke, 54, 534-539.
  • Zardetto S., Dalia Rosa M.: Effect of extrusion process on properties of cooked, fresh egg pasta, Journal of Food Engineering, 92, 1, 2009, 70-77
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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