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Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch

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Dough Rheology and Baked Product Texture

Abstract

Extrusion cooking of foods has developed, in recent years, into an important process technique. This technique makes the manufacture possible not only of new products or products with new attributes, such as breakfast cereals, snacks, modified starches, and baby foods, but also of surrogates such as flat bread.

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Authors
  1. Bernhard van Lengerich
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Editors and Affiliations

  1. RMS Technology Center, Nabisco Brands Incorporated, 200 Deforest Avenue, P.O. Box 1943, East Hanover, New Jersey, 07936, USA

    Hamed Faridi Ph.D.

  2. Department of Grain Science and Industry, Shellenberger Hall, Kansas State University, Manhattan, Kansas, 66506, USA

    Jon M. Faubion Ph.D.

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© 1990 Van Nostrand Reinhold

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van Lengerich, B. (1990). Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch. In: Faridi, H., Faubion, J.M. (eds) Dough Rheology and Baked Product Texture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0861-4_11

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  • DOI: https://doi.org/10.1007/978-1-4613-0861-4_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8207-5

  • Online ISBN: 978-1-4613-0861-4

  • eBook Packages: Springer Book Archive

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