2012
DOI: 10.1016/j.jfoodeng.2011.11.006
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Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis

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Cited by 31 publications
(14 citation statements)
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“…The present results are in agreement with studies using wheat and soybean hull. Robin et al (2012) reported than addition of wheat bran to wheat flour diminished starch content, effectively diluting it. Robin, Bovet, Pineau, Schuchmann, and Palzer (2011) reported a decrease in the elastic properties of wheat flour as bran content increased, a change reflected in reductions in the storage module (i.e.…”
Section: Expansion Indexmentioning
confidence: 99%
“…The present results are in agreement with studies using wheat and soybean hull. Robin et al (2012) reported than addition of wheat bran to wheat flour diminished starch content, effectively diluting it. Robin, Bovet, Pineau, Schuchmann, and Palzer (2011) reported a decrease in the elastic properties of wheat flour as bran content increased, a change reflected in reductions in the storage module (i.e.…”
Section: Expansion Indexmentioning
confidence: 99%
“…The shear stresses generated by screw rotation are influenced by local viscosity and are responsible for physical and chemical changes, such as dispersive mixing and molecular fragmentation [5,6]. During the extrusion of foams (e.g., ready-to-eat cereals), structuring in the extruder die due to expansion is additionally influenced by the elasticity of the material [7][8][9][10]. In the case of protein extrusion to produce meat analogues, the flow characteristics in the die section are expected to have a large impact on the structuring of these materials, which again are a strong function of the rheological properties [11][12][13][14].…”
Section: Introductionmentioning
confidence: 99%
“…However, the oca tuber has low fiber content (∼10%), and several studies have reported that the addition of dietary fiber in extrudate products contributes to the reduction of coronary heart-related disease, diabetes, and colorectal cancer [14]. On the other hand, the addition of dietary fiber negatively contributes to the organoleptic and technological properties of the extruded products [15]. e combination of purple oca flour and oat fiber may produce healthy snack foods incorporating natural color along with positive effects on human health.…”
Section: Introductionmentioning
confidence: 99%