Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture
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- 作者：Ludmilla C. Oliveira ; ludmillacoliveira@outlook.com" class="auth_mail" title="E-mail the corresponding author ; Marcio Schmiele ; Caroline J. Steel ; steel@unicamp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Breakfast cereals ; Optimization ; Wholegrain ; Crispness ; Milk
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：261-270
- 全文大小：2113 K
文摘
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Response surface methodology provided good approach to technological evaluation of extrudates.
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Kramer cell showed good performance in bulk texture analysis of dry and soaked milk extrudates.
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Texture of soaked milk extrudates was not damaged by whole grain wheat flour (WGWF) ingredient.
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Exploring of responses as function of experimental levels enables optimization at high WGWF ratio.
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Extrusion technology provides alternatives to obtain dietary fiber enriched breakfast cereals.