Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta

Food Chemistry

Volumn 204, Issue , 2016, Pages 320-325

  Wang, Li ^a   Duan, Wei ^a   Zhou, Sumei ^b   Qian, Haifeng ^a   Zhang, Hui ^a   Qi, Xiguang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Brown rice flour; Pasta; Processing; Twin screw extruder

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY; PROCESSING;

BROWN RICE; COOKING QUALITY; DIE PRESSURE; EXTRUSION CONDITIONS; EXTRUSION TEMPERATURES; PASTA; TEXTURAL PROPERTIES; TWIN SCREW EXTRUDERS;

EXTRUSION;

ADHESION; ARTICLE; COOKING; FOOD EXTRUSION; FOOD QUALITY; HARDNESS; PASTA; PRESSURE; RESPONSE SURFACE METHOD; RICE FLOUR; TEMPERATURE; TORQUE; VELOCITY; ANALYSIS; CHEMISTRY; DIETARY FIBER; FAT INTAKE; FLOUR; FOOD HANDLING; ORYZA; PROCEDURES;

AMYLOSE; FAT INTAKE;

AMYLOSE; DIETARY FATS; DIETARY FIBER; FLOUR; FOOD HANDLING; FOOD QUALITY; HARDNESS; ORYZA; TEMPERATURE;

EID: 84959357784     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.053     Document Type: Article

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