Extruded wheat flour. : Correlation between processing and product quality parameters

Andersson, Yngve; Hedlund, Bruno

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Extruded wheat flour.: Correlation between processing and product quality parameters

Andersson, Yngve

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.

Hedlund, Bruno

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.

1990 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 2, no 4, p. 201-216Article in journal (Refereed)

Abstract [en]

The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated. Physical, chemical, and sensory measurements are reported and correlated with underlying processing parameters. Such correlation could be used to automate and control the extrusion process. © 1991.

Place, publisher, year, edition, pages

1990. Vol. 2, no 4, p. 201-216

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

Identifiers

URN: urn:nbn:se:ri:diva-8648DOI: 10.1016/0950-3293(90)90012-JOAI: oai:DiVA.org:ri-8648DiVA, id: diva2:966521

Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

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