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Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid.
- Source :
- International Journal of Food Science & Technology; May2016, Vol. 51 Issue 5, p1063-1074, 12p, 1 Diagram, 3 Charts, 6 Graphs
- Publication Year :
- 2016
-
Abstract
- The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch-lipid and lipid-protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch-lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein-lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by-product of milling wheat (and fat). [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 51
- Issue :
- 5
- Database :
- Complementary Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 114539305
- Full Text :
- https://doi.org/10.1111/ijfs.13070