Application of the mercury porosimetry to the porosity study of wheat flour extrudates
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Department of Biological Elements of Food Technology and Feed, University of Agriculture, Doświadczalna 48, 20-236 Lublin, Poland
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin 27, Poland
Acceptance date: 1999-08-31
Int. Agrophys. 1999, 13(4): 445-449
Wheat flour products manufactured with a single and twin screw extruder at different extrusion -cooking variables were studied. The effects of extrusion -cooking conditions were related to the following extrudate features: expansion, density and shearing stress. The micro- structure of the extruded products was examined by mer- cury porosimetry in order to determine whether their phy- sical properties were related to the presence of pores. The number, sizes and distribution of pores resulted from struc- ture changes in the extruded wheat flour.
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