Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent

Cereal Chemistry

Volumn 82, Issue 3, 2005, Pages 305-313

  Schmid, A H ^a   Dolan, K D ^b,c   Ng, P K W ^b  

^a Kraft Foods Inc   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION; FLAVONOIDS; MOISTURE; MOISTURE DETERMINATION; TEMPERATURE;

%MOISTURE; BULK DENSITY; CO 2 INJECTIONS; CONTROL SAMPLES; DIE TEMPERATURES; EXPANSION RATIO; LOWS-TEMPERATURES; SCREW SPEED; SPEED RANGE; WHEAT FLOURS;

CARBON DIOXIDE;

NEPTUNIA; TRITICUM AESTIVUM;

EID: 19044390428     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0305     Document Type: Article

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