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Pregled bibliografske jedinice broj: 345122

Časopis

Autori: Ćurić, Duška; Novotni, Dubravka; Bauman, Ingrid; Krička, Tajana; Đugum, Jelena
Naslov: Optimization of extrusion cooking of corn meal as raw material for bakery products
Izvornik: Journal of Food Process Engineering (0145-8876) 32 (2009), 2; 294-317
Vrsta rada: članak
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.
Projekt / tema: 058-0580696-0702, 058-0581846-2810
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Broj citata:
Altmetric:
DOI: 10.1111/j.1745-4530.2007.00217.x
URL cjelovitog teksta:
Google Scholar: Optimization of extrusion cooking of corn meal as raw material for bakery products
Upisao u CROSBI: dcuric@pbf.hr (dcuric@pbf.hr), 8. Svi. 2008. u 16:25 sati



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