Effect of Wheat Bran Addition and Screw Speed on Microstructure and ...
The present paper describes the wheat bran addition on microstructure , texture, colour and sensory characteristics of enriched precooked pasta--like products. Precooked pasta-like products were processed on a single screw extrusion-cooker TS-45 with L:D=16:1, shaped on the circular open die. Screw speed during the extrusion-cooking ranged from 60 to 120 rpm. Wheat bran were added in the amount ...
Abstract The present paper describes the wheat bran addition on microstructure , texture, colour and sensory characteristics of enriched precooked pasta-like products.
Effect of Wheat Bran Addition and Screw Speed on Microstructure and ...
Effect of Wheat Bran Addition and Screw Speed on Microstructure and Textural Characteristics of Common Wheat Precooked Pasta-Like Products. The present paper describes the wheat bran addition on microstructure , texture, colour and sensory characteristics of enriched precooked pasta-like products. Precooked pasta-like products were processed on a single screw extrusion-cooker TS-45 with L:D=16: ...
Effect of Wheat Bran Addition and Screw Speed on
The aim of this study was to evaluate the microstructure , colour, textural and sensory characteristics of enriched common wheat precooked pasta-like products and the influence of both: wheat bran addition and a screw speed on the quality of products processed by extrusion-cooking.
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The effects of wheat bran content within the range of 10-50 wt.% and extruder screw speed of 50-200 min−1 during the production of biocomposite pellets on the resistance of the products to physical, chemical, and biological factors were evaluated.
Extrusion Modification of Wheat Bran and Its Effects on ...
The study investigated the extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough. Extruded bran showed better solubility of dietary fiber and structural porosity, leading to higher hydration and swelling power. Addition of extruded bran to dough caused water redistribution as an intensive aggregation of bound water to gluten matrix ...
The present paper describes the wheat bran addition on microstructure , texture, colour and sensory characteristics of enriched precooked pasta-like products.
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