Inżynieria Rolnicza
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Title : Impact of fragmentation of extrudate on the water absorption and water solubility indices
Key words : extrusion, degree of fragmentation, WSI, WAI, starch
Summary :

The objective of the paper was to investigate the fragmentation time of extrudate on its degree of fragmentation and determination of water absorption indices WAI and water solubility WSL as factors describing each obtained fraction. Two types of extrudate produced of one mixture of wheat flour (60% participation) and grits (40% participation) were used for the research. Mixtures were subjected to the process of extrusion with the use of a single-screw extruder and a double-screw extruder. The produced extrudates were ground in the universal mill in: 8, 10 and 15 seconds. Then, fractions were separated on a laboratory sieve. It was found out that the smallest fraction (0.05-0.1 mm) and the biggest fraction (above 0.5 mm) of the extrudate was characterised with the highest solubility and the lowest water absorption. Time of fragmentation of the extrudate influences the changes of the grain size composition of the fragmented extrudates. However, no significant impact of the fragmentation time on the changes of WAI index for the same fraction of the fragmented extrudate was reported.

Please use the following format to cite the selected article : Ekielski, A., Żelaziński, T., Florczak, I. (2013). Impact of fragmentation of extrudate on the water absorption and water solubility indices. Inzynieria Rolnicza, 4(147), 79-89.
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