Journal Article

Extruded corn flour changed the functionality behaviour of blends

Zeng, J.,Henan Inst. of Science and Technology, Xinxiang (China). School of Food Science, Liang, X.,Henan Inst. of Science and Technology, Xinxiang (China). School of Food Science, Li, G.,Henan Inst. of Science and Technology, Xinxiang (China). School of Food Science, Gao, H.,Henan Inst. of Science and Technology, Xinxiang (China). School of Food Science

2011

Overview

Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions.

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: ABSORCION / ABSORPTION / ALMIDON / AMIDON / ANALISIS TERMICO / ANALYSE THERMIQUE / blends / CALORIMETRIA / CALORIMETRIE / CALORIMETRY / CEREAL FLOURS / CHEMICOPHYSICAL PROPERTIES / CHROMATOGRAPHIE SUR GEL / Cold extrusion / CORN FLOUR / Cornflour / CROMATOGRAFIA SOBRE GEL / Differential scanning calorimetry / Dough / dough machinability, extruded / DOUGHS / EXTRUSION / FARINE DE CEREALE / FARINE DE MAIS / Flour / functionality / GEL CHROMATOGRAPHY / HARINA DE MAIZ / HARINAS DE CEREALES / http://www.fao.org/aos/agrovoc#c_1521 / http://www.fao.org/aos/agrovoc#c_15219 / http://www.fao.org/aos/agrovoc#c_15578 / http://www.fao.org/aos/agrovoc#c_24393 / http://www.fao.org/aos/agrovoc#c_25472 / http://www.fao.org/aos/agrovoc#c_26776 / http://www.fao.org/aos/agrovoc#c_27 / http://www.fao.org/aos/agrovoc#c_2769 / http://www.fao.org/aos/agrovoc#c_28276 / http://www.fao.org/aos/agrovoc#c_28294 / http://www.fao.org/aos/agrovoc#c_4877 / http://www.fao.org/aos/agrovoc#c_5399 / http://www.fao.org/aos/agrovoc#c_6553 / http://www.fao.org/aos/agrovoc#c_7233 / http://www.fao.org/aos/agrovoc#c_7369 / http://www.fao.org/aos/agrovoc#c_7717 / http://www.fao.org/aos/agrovoc#c_7718 / Liquid chromatography / MASA DE PANADERIA / MELANGE / MEZCLADO / MIXING / Mixtures / ORGANOLEPTIC PROPERTIES / Parameters / PATE DE CUISSON / PROPIEDADES FISICOQUIMICAS / PROPIEDADES ORGANOLEPTICAS / PROPIEDADES REOLOGICAS / PROPIEDADES TERMICAS / PROPRIETE ORGANOLEPTIQUE / PROPRIETE PHYSICOCHIMIQUE / PROPRIETE RHEOLOGIQUE / PROPRIETE THERMIQUE / RHEOLOGICAL PROPERTIES / SOLUBILIDAD / SOLUBILITE / SOLUBILITY / STARCH / Starches / structure / TEXTURA / TEXTURE / THERMAL ANALYSIS / THERMAL PROPERTIES / VISCOSIDAD / VISCOSITE / VISCOSITY / Water absorption