Expansion and functional properties of corn starch extrudates related to their molecular degradation, product temperature and water content

Starch/Staerke

Volumn 54, Issue 1, 2002, Pages 9-15

  Brümmer, Thomas ^a   Meuser, Friedrich ^d   Van Lengerich, Bernhard ^b   Niemann, Claudia ^c  

^a Bühler ^*  (Switzerland)

^b GENERAL MILLS INC   (United States)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

^d TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Corn starch extrudates; Functional properties; Morphological structure

Indexed keywords

CRYSTALLINE MATERIALS; DEGRADATION; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; SEDIMENTS; SOLUBILITY; VISCOSITY; VOLUMETRIC ANALYSIS;

COLD PASTE VISCOSITIES (CPV); CORN STARCH EXTRUDATES;

STARCH;

ZEA MAYS;

EID: 0036166476     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200201)54:1<9::AID-STAR9>3.0.CO;2-E     Document Type: Article

References (21)

1. Twin-screw extrusion cooking of starches. Flow behaviour of starch pastes, expansion and mechanical properties of extrudates
2. Factors affecting the viscosity and structure of extrusion-cooked wheat starch
3. A general model for expansion of extruded products
4. Extrusion cooking of starch and starchy products
5. Macromolecular and functional properties of native and extrusion cooked corn starch
6. The rheology of starch-based materials in extrusion processes
7. The role of rheology properties on extrudate expansion
8. Relationship between functional properties and macromolecular modifications of extruded corn starch
9. Textural and microstructural changes in corn starch as a function of extrusion variables
10. Effect of extrusion cooking on molecular parameters of corn starch
11. Expansion of native cereal starch extrudates
12. The glass transition in starch
13. A mechanism of bread firming. I. Role of starch swelling
14. Structure of corn starch paste and granule remnants reveals by low-temperature scanning electron microscopy after cryopreparation