Effects of corn sample, mill type, and particle size on corn curl and pet food extrudates

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 621-624

  Mathew, J M ^a,b   Hoseney, R C ^a,c   Faubion, J M ^a,d  

^a KANSAS STATE UNIVERSITY   (United States)

^b Frito Lay   (United States)

^c R and R Research Services Inc   (United States)

^d AACC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION; GRINDING (MACHINING); GRINDING MILLS; HAMMERS;

EXPANSION INDEX; EXTRUDATES; GROUND CORNS; HAMMERMILLS; MILL TYPES; PARTICLES SIZES; PET FOODS; PROPERTY; TWIN SCREW EXTRUDERS; VOLUMETRIC EXPANSION;

PARTICLE SIZE;

ANIMAL FOOD; ARTICLE; CORN; FOOD ANALYSIS; MEAL; PARTICLE SIZE;

ANIMALIA; ZEA MAYS;

EID: 0032880260     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.621     Document Type: Article

References (8)

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2. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 08-12 approved April 1961, revised October 1981, reviewed October 1994; Method 30-10 approved April 1961, revised October 1975 and October 1981, reviewed October 1994; Method 44-15A approved October 1975, revised October 1981 and October 1994; Method 46-13 approved October 1976, revised October 1986, reviewed October 1994; Method 76-31 approved January 1995. The Association: St. Paul, MN.
3. Faubion, J. M., and Hoseney, R. C. 1982a. High-temperature short- time extrusion cooking of wheat starch and flour. I. Effect of moisture and flour type on extrusion properties. Cereal Chem. 59:529-533.
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8. Van Lengerich, B. 1990. Influence of extrusion processing on in-line Theological behavior, structure, and function of wheat starch. Pages 421-471 in: Dough Rheology and Baked Product Texture. H. Faridi and J. M. Faubion, eds. Van Nostrand Reinhold: New York.