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Optimization of extrusion cooking of corn meal as raw material for bakery products


Ćurić, Duška; Novotni, Dubravka; Bauman, Ingrid; Krička, Tajana; Đugum, Jelena
Optimization of extrusion cooking of corn meal as raw material for bakery products // Journal of Food Process Engineering, 32 (2009), 2; 294-317 doi:10.1111/j.1745-4530.2007.00217.x (međunarodna recenzija, članak, znanstveni)


Naslov
Optimization of extrusion cooking of corn meal as raw material for bakery products

Autori
Ćurić, Duška ; Novotni, Dubravka ; Bauman, Ingrid ; Krička, Tajana ; Đugum, Jelena

Izvornik
Journal of Food Process Engineering (0145-8876) 32 (2009), 2; 294-317

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Corn meal; extrusion cooking; corn bread; process optimization

Sažetak
The objective of this work was the optimization of extrusion process for the production of extruded corn meal that may be used in the production of corn bread by a direct procedure. The extrusion process variables, barrel temperature, Et (111-159 oC), moisture content, Mc (12.10 - 24.77 %) and screw speed, Ss (160-460 rpm) were considered and their influence on moisture content (Mc), Expansion Index (EI), bulk density (BD), Water Solubility Index (WSI), Water Absorption Index (WAI) and Cold Paste Viscosity (CPV) of extrudates was investigated. The influence of extruded corn meal addition on viscosity of wheat flour and corn meal mixture was monitored. The optimimum combination of extrusion conditions was Mc=21.21% / Et=145oC / Ss=263.5 rpm. The properties of extruded corn meal under optimal extrusion conditions were: Mc, 10.97 % ; EI, 4.22 ; WAI, 7.84 g gel/g dm ; WSI, 14.88 % ; BD, 36.35 g/100mL and CPV, 1220 BU. In the quantity of 30 % calculated on the wheat flour quantity, the extruded corn meal can be used for the production of corn breads by a direct procedure.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )
058-0581846-2810 - Karakterizacija i određivanje stupnja izmiješanosti praškastih materijala (Ingrid Bauman, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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