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

• Autorzy: Wojtowicz A. , Mitrus M.

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

Słowa kluczowe

EN

extrusion-cooking; precooked pasta; whole wheat; wheat flour; moisture content; specific mechanical energy; expansion ratio; single screw extruder; mechanical energy

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2010
• Tom: 10
• Opis fizyczny: p.517-526,fig.,ref.

Twórcy

autor

Wojtowicz A.

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

autor

Mitrus M.

Bibliografia

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