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2010 | 10 |
Tytuł artykułu

Effect of whole wheat flour moistening and extrusion-cooking screw speed on the SME process and expansion ratio of precooked pasta products

Warianty tytułu
PL
Wplyw nawilzenia maki pszennej pelnoziarnistej oraz predkosci wytlaczania na energochlonnosc procesu i ekspandowanie ekstrudowanych wyrobow makaronowych blyskawicznych
Języki publikacji
EN
Abstrakty
EN
PL
Wydawca
-
Rocznik
Tom
10
Opis fizyczny
p.517-526,fig.,ref.
Twórcy
autor
  • Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland
autor
Bibliografia
  • AACC. (1995).: Approved methods of the American Association of Cereal Chemists (9th ed.). St. Paul: American Association of Cereal Chemists.
  • Abecassis J., Abbou R., Chaurand M., Morel M H., Vemoux P. 1994.: Influence of extrusion conditions on extrusion speed, temperature and pressure in the extruder and on pasta quality. Cereal Chemistry, 71(3), 247-253.
  • Camire M., Camire A., Krumhar; K. 1990.: Chemical and nutritional changes in foods during extrusion. Food Science and Nutrition, 29(1), 35-57.
  • Chillo S., Laverse J., Falcone P.M, Protopapa A., Del Nobile M.A.: 2008. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science, 47, 144-152.
  • Franz M, SampsonL.2006.: Challenges in developing a whole grain database: Definitions, methods and quantification. Journal of Food Composition and Anafysis, 19, S38-S44.
  • Huber G. R. 1998.: Extrusion cooking applications for precooked pasta production. Northern Crops Institute. Fargo, N. Dak.: Wenger Ivknufacturing Inc.
  • Jacobs Jr., D.R., Mejer K.A., Kushi L.H., Folsom, A.R. 1998.: Wholegrain intake may reduce the risk of ischemic heart disease death in postmenopausal women: the Iowa Women’s Health Study. American Journal of Clinical Nutrition, 68, 248-257.
  • Le Roux D., Vergnes B. 1995.: A thermomechanical approach to pasta extrusion. Journal of Food Engineering, 26, 351-368.
  • Marquart L., Pham A.T., Lautenschlager L., Croy M., Sobal, J. 2006.: Beliefs about whole-grain foods by food and nutrition professionals, health club members, and special supplemental nutrition program for women, infants, and children participants/state fair attendees. Journal of American Dietetic Association, 106, 1856-1860.
  • McKeown N.M., Meigs J.B., Liu S.M., Wilson P.W., Jacques PF. 2002.: Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study American Journal of Clinical Nutrition, 76(2), 390-398.
  • Olivera D., Salvadori V. 2006.: Textural characterisation of lasagna made from organic whole wheat. International Journal of Food Science and Technology, 41 (Supplement 2), 63-69.
  • Pinarli I., Ibanoglu S., Oner M. 2004.: Effect of storage on the selected properties of macaroni enriched with wheat germ. Journal of Food Engineering, 64, 249-256.
  • Ross A. 2006.: Instrumental measurement of physical properties of cooked Asian wheat flour noodles . Cere al Chemistry 83( 1), 42-51.
  • Ryu G. H., Ng P. K. 2001.: Effect of selected process parameters on expansion and mechanical properties of wheat flour and whole commeal extrudates. Starch/Starke, 53,147-154.
  • Schneeman B. 1998.: Dietary fiber and gastrointestinal function. Nutrition Research, 18(4), 625-632.
  • Singh N., Smith A. 1997.: A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. Journal of Food Engineering, 34,15-32.
  • Slavin J., Jacobs D., Ivkrquart L., Wiemer K. 2001.: The role of whole grains in disease prevention. Journal of the American Dietetic Association, 101, 780-785.
  • Sozer N., Dalgic A.C., Kaya A. 2007.: Thermal, textural and cooking properties of spaghetti enriched with resistant starch. Journal of Food Engineering, 81, 476-484.
  • Vasanthan J. 2003.: Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker. Food Research International, 36, 381-386.
  • 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.
  • Wójtowicz A. 2005.: Influence of some functional components addition on microstructure of precooked pasta. Polish Journal of Food and Nutritional Science, 55(4), 417-422.
  • Wójtowicz A. 2007.: Influence of monoglyceride and lecithin addition on cooking quality of pre cooked pasta. Polish Journal of Food and Nutritional Science, 57(3A), 157-62.
  • Wójtowicz A. 2008.: Influence of legumes addition on proceeding of ekstrusion-cooking process of precooked pasta. TEKA Commision of Motorization and Power Industry in Agriculture, 8a, 209-216
  • Wójtowicz A., Mościcki L. 2008.: Energy consumption during extrusion-cooking of precooked pasta. TEKA Commision of Motorization and Power Industry in Agriculture, 8, 311-318.
  • Wójtowicz 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.
  • Yalla S., Manthey F. 2006.: Effect of semolina and absorption level on extrusion of spaghetti containing non-traditional ingredients. Journal of the Science of Food and Agriculture, 86, 841-848.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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