期刊
FOOD CHEMISTRY
卷 143, 期 -, 页码 122-131出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.07.102
关键词
Germination; Extrusion; CO2 injection; Physicochemical and nutritional properties
资金
- Basic Science Research Program through the National Research Foundation of Korea (NRF)
- Ministry of Education, Science and Technology [2012-0004577]
Whole wheat and germinated wheat flour were extruded in a laboratory co-rotating twin screw extruder with die temperatures (90 and 130 degrees C), screw speeds (150 and 200 rpm) and CO2 injection. The effects of germination and extrusion process on specific mechanical energy (SME) input, expansion ratio, specific length, piece density, elastic modulus, breaking strength, colour, water solubility index (WSI), water absorption index (WAI) and microstructure were determined. The study showed that the use of germinated wheat flour increased the specific length, lightness and the WSI. When CO2 was injected, the expansion ratios (only 90 degrees C die temperature for extruded germinated wheat) and lightness were significantly increased (p < 0.05). The chemical properties (crude protein, fat, ash, reducing sugar, 7-aminobutyric acid, soluble arabinoxylans, beta-glucan and phytic acid) were also investigated. The germination step and extrusion process mainly affected the chemical properties. However, the difference of die temperatures, screw speed and CO2 injection had slight effect on the chemical properties. (C) 2013 Elsevier Ltd. All rights reserved.
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