The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk

International Journal of Food Science and Technology

Volumn 40, Issue 6, 2005, Pages 655-663

  Sacchetti, Giampiero ^a   Pittia, Paola ^a   Pinnavaia, Gian Gaetano ^b  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Density; Extruded cereal; Modelling; Rheological properties; Starch gelatinization

Indexed keywords

DENSITY; EXTRUDED CEREALS; RHEOLOGICAL PROPERTIES; STARCH GELATINIZATION;

COMPUTER SIMULATION; DRYING; EXTRUSION; FOOD PROCESSING; HEAT TREATMENT; HYDRATION; RHEOLOGY; STARCH; VAPORIZATION;

FOOD PRODUCTS;

EID: 20444410069     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00976.x     Document Type: Article

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