Degradation of Wheat Starch in a Single‐Screw Extruder: Mechano‐Kinetic Breakdown of Cooked Starch

Journal of Food Science

Volumn 50, Issue 6, 1985, Pages 1697-1699

  DIOSADY, L L ^a,b   PATON, D ^a,b   ROSEN, N ^a,b   RUBIN, L J ^a,b   ATHANASSOULIAS, C ^a,b  

^a UNIVERSITY OF TORONTO   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 67649193952     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1985.tb10568.x     Document Type: Article

References (15)

1. A review of fundamental and engineering aspects of extrusion of biopolymers in a single screw extruder
2. Macromolecular modifications of manoic starch components by extrusion cooking with and without lipids
3. Resident time distributions for wheat starch in a single screw extruder
4. A model for mechanical degradation of wheat starch in a single screw extruder
5. Viscosity model for cooked cereal dough
6. Food Extrusion
7. The effect of extruder variables on the gelatinization of corn starch
8. Modification of carbohydrate components by extrusion‐cooking of cereal products
9. Formation of amylose‐lipid complexes by twin screw extrusion cooking of manioc starch
10. Laboratory food extrusion ‐ the design of a horizontally split barrel
11. Simulated approach to the estimation of degree of cooking of an extruder cereal product
12. Modifications to improve the operational efficiency, process control and versatility of the Brabender laboratory extruder
13. The Ottawa Starch Viscometer: A new instrument for research and quality control applications