Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal

International Journal of Food Science and Technology

Volumn 50, Issue 6, 2015, Pages 1504-1514

  Oliveira, Ludmilla C ^a,b   Rosell, Cristina M ^b   Steel, Caroline J ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Breakfast cereals; Extrusion; Image analysis; Response surface methodology; Whole grain

Indexed keywords

EXTRUSION; IMAGE ANALYSIS; MECHANICAL PROPERTIES; MOISTURE; NUTRITION; QUALITY CONTROL; STARCH;

BREAKFAST CEREALS; EXTRUSION CONDITIONS; READY-TO-EAT BREAKFAST CEREALS; RESPONSE SURFACE METHODOLOGY; ROTATABLE CENTRAL COMPOSITE DESIGNS; STARCH TRANSFORMATION; TECHNOLOGICAL QUALITIES; WHOLE GRAINS;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM; ZEA MAYS;

EID: 84929286576     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12778     Document Type: Article

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