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 language | English |
|---|---|
| Pages (from-to) | 52-59 |
| Journal | Lebensmittel-Wissenschaft & Technologie |
| Volume | 18 |
| Issue number | 1 |
| Publication status | Published - 1985 |
| MoE publication type | A1 Journal article-refereed |