The effects of acid and alkali on wheat starch extrusion cooking

Riitta Kervinen, Tapani Suortti, Juhani Olkku, Pekka Linko

Research output: Contribution to journalArticleScientificpeer-review

10 Citations (Scopus)

Abstract

The influence of o-phosphoric acid and of sodium hydroxide on wheat starch extrusion cooking with a Creusot-Loire BC 45 twinscrew extruder has been investigated under various process conditions by employing regression analysis. Phosphoric acid (0-1.5% w/w) and sodium hydroxide (0-4% w/w) contents, feed moisture (15-60%) and mass temperature before the die (130-190°C) at constant screw speed (150 rev/min) and feed rate (18 kg d.m./h) were chosen as independent variables. An increase in phosphoric acid content and a decrease in feed moisture increased water solubility index and starch breakdown, as followed by HPLC, and decreased water absorption ability. Under similar conditions, an increase in sodium hydroxide level and moisture content usually increased water absorption ability. Starch breakdown was in this case less pronounced than in an acid environment. The presence of alkali also significantly increased browning.
Original languageEnglish
Pages (from-to)52 - 59
Number of pages8
JournalLebensmittel-Wissenschaft & Technologie
Volume18
Issue number1
Publication statusPublished - 1985
MoE publication typeNot Eligible

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Sodium Hydroxide
wheat starch
phosphoric acid
sodium hydroxide
Cooking
Alkalies
extrusion
alkalis
Starch
Triticum
cooking
Acids
Water
acids
starch
extruders
water solubility
screws
Solubility
regression analysis

Cite this

Kervinen, Riitta ; Suortti, Tapani ; Olkku, Juhani ; Linko, Pekka. / The effects of acid and alkali on wheat starch extrusion cooking. In: Lebensmittel-Wissenschaft & Technologie. 1985 ; Vol. 18, No. 1. pp. 52 - 59.
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The effects of acid and alkali on wheat starch extrusion cooking. / Kervinen, Riitta; Suortti, Tapani; Olkku, Juhani; Linko, Pekka.

In: Lebensmittel-Wissenschaft & Technologie, Vol. 18, No. 1, 1985, p. 52 - 59.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The effects of acid and alkali on wheat starch extrusion cooking

AU - Kervinen, Riitta

AU - Suortti, Tapani

AU - Olkku, Juhani

AU - Linko, Pekka

PY - 1985

Y1 - 1985

N2 - The influence of o-phosphoric acid and of sodium hydroxide on wheat starch extrusion cooking with a Creusot-Loire BC 45 twinscrew extruder has been investigated under various process conditions by employing regression analysis. Phosphoric acid (0-1.5% w/w) and sodium hydroxide (0-4% w/w) contents, feed moisture (15-60%) and mass temperature before the die (130-190°C) at constant screw speed (150 rev/min) and feed rate (18 kg d.m./h) were chosen as independent variables. An increase in phosphoric acid content and a decrease in feed moisture increased water solubility index and starch breakdown, as followed by HPLC, and decreased water absorption ability. Under similar conditions, an increase in sodium hydroxide level and moisture content usually increased water absorption ability. Starch breakdown was in this case less pronounced than in an acid environment. The presence of alkali also significantly increased browning.

AB - The influence of o-phosphoric acid and of sodium hydroxide on wheat starch extrusion cooking with a Creusot-Loire BC 45 twinscrew extruder has been investigated under various process conditions by employing regression analysis. Phosphoric acid (0-1.5% w/w) and sodium hydroxide (0-4% w/w) contents, feed moisture (15-60%) and mass temperature before the die (130-190°C) at constant screw speed (150 rev/min) and feed rate (18 kg d.m./h) were chosen as independent variables. An increase in phosphoric acid content and a decrease in feed moisture increased water solubility index and starch breakdown, as followed by HPLC, and decreased water absorption ability. Under similar conditions, an increase in sodium hydroxide level and moisture content usually increased water absorption ability. Starch breakdown was in this case less pronounced than in an acid environment. The presence of alkali also significantly increased browning.

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