Artículos de revistas
EFFECTS OF TEMPERATURE AND PROTEIN-CONTENT ON PHYSICAL-PROPERTIES OF PASTA MADE FROM RICE ENRICHED WITH SOYBEAN BY EXTRUSION-COOKING .1. EFFECT ON WATER-ABSORPTION AND SOLUBILITY EMPLOYING RESPONSE-SURFACE ANALYSIS
Registro en:
Nahrung-food. Vch Publishers Inc, v. 39, n. 3, n. 203, n. 208, 1995.
0027-769X
WOS:A1995RF29100002
Autor
LICETI, AE
ELDASH, AA
BIELE, J
Institución
Resumen
Rice flour was mixed with various amounts of defatted soybean flour in order to obtain a mixture with protein levels of 15, 20 and 25%. These mixtures were processed in a one-screw Brabender 20 DN extruder at temperatures of 80, 100 and 120 degrees C. Below 20% of protein concentration, the water absorption index (WAI) increased, with increasing extrusion temperature, and below 90 degrees C the WAI increased with increasing protein concentration. The water solubility index (WSI) notibly increased with increases in bath temperature and protein concentration. 39 3 203 208