Effect of screw profile on extrusion‐cooking of wheat flour by a twin‐screw extruder

Yeh, An‐I; Hwang, Shiuan-Jer

doi:10.1111/j.1365-2621.1992.tb01222.x

Cited by 11 publications

(1 citation statement)

References 15 publications

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“…For consumers, a good mouthfeel that is highly similar to a muscle is often the first choice. Previous studies contain information on the influence on the influence of extrusion parameters, such as extrusion temperature (Chen et al ., 2021b), screw morphology (Pietsch et al ., 2016), shear force (Rahaman et al ., 2016) and screw speed (Yeh & Hwang, 1992) on extrudates properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of oil oxidation on aggregation of wheat gluten–peanut oil complexes during extrusion

Chen

Liang

Tian

et al. 2022

Int J of Food Sci Tech

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SUMMARY To better understand the aggregation mechanism of wheat gluten–peanut oil complex (WPE), the oxidation properties of peanut oil and wheat gluten at different extrusion temperatures were investigated. With the increase in extrusion temperature from 100 to 180 °C, the total oxidation value of peanut oil in WPE increased from 5.04 ± 0.26 to 10.01 ± 0.87, and the carbonyls content of gluten increased from 21.73 ± 0.62 to 31.43 ± 0.58 nmol mg−1. The results of surface hydrophobicity and carbonyls content indicated that peanut oil could induce gluten oxidation in WPE. The morphology of the extrudates showed that the addition of peanut oil promoted the aggregation of gluten protein. These results enhance our understanding of the interactions between peanut oil and gluten in extrudates and provide a theoretical basis for gluten‐based extrudates with favourable textural properties.

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