Home About us Contact
|
Home About us Contact | ||
|
|
||
Flour Mixture (flour + mixture)
Selected AbstractsSEMOLINA AND HYDRATION LEVEL DURING EXTRUSION AFFECT QUALITY OF FRESH PASTA CONTAINING FLAXSEED FLOURJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2008SHALINI SINHA ABSTRACT Flaxseed (Linum usitatissimum L.) is an emerging food ingredient because of its several health benefits. Research was conducted to determine the effects of semolina, hydration level during extrusion and flaxseed flour concentration on the physical and cooking characteristics of freshly extruded pasta. The appearance of fresh pasta reflected the appearance of the ingredients. Fresh pasta became darker and redder as flaxseed flour concentration increased. Flaxseed flour did not affect cooking loss or water absorption during cooking of fresh pasta. However, flaxseed flour reduced the cooked firmness of fresh pasta by decreasing the dough strength. The cooked firmness of fresh pasta containing flaxseed flour was improved by using a semolina that makes a strong dough rather than a weak dough, and by extruding at a low (29%) compared to high (31%) hydration level. PRACTICAL APPLICATIONS Research results reported in this article would be useful in the development of a processing protocol for fresh pasta containing flaxseed flour and possibly other nontraditional ingredients. The results provide support for the need to use a strong dough-forming semolina and to extrude the semolina,flaxseed flour mixture at a low hydration level (29%) in order to produce a fresh pasta that has desirable cooking/cooked properties. [source] PHYSICOCHEMICAL PROPERTIES OF TEXTURIZED MEAT ANALOG MADE FROM PEANUT FLOUR AND SOY PROTEIN ISOLATE WITH A SINGLE-SCREW EXTRUDER ,JOURNAL OF TEXTURE STUDIES, Issue 4 2004E.L. PARMER JR. ABSTRACT The objective of this study was to establish conditions for the texturization of soy protein isolate and peanut flour mixture using a single-screw extruder. The effects of feed moisture, screw-speed, and barrel temperature on the characteristics of the texturized products were studied. Feed moisture was the most important factor affecting the texture. Feeding ingredients with 22% moisture had the highest water absorption and expansion indices, and Hunter L value (P < 0.05). When the screw speed was above 180 RPM, the meat analog had a 12% decrease in the expansion index and a 5% decrease in moisture content (P < 0.05). When the barrel temperature was increased to 165C, there was a 12% decrease in the water absorption index, and a 23% decrease in the expansion index of the meat analogs (P < 0.05). Overall, an acceptable meat analog could be successfully produced with 22% moisture in the raw ingredient, screw speed at 140 RPM, and barrel temperatures at 150, 155, and 160C for the three temperature zones respectively. [source] Rice Fry Texture as Affected by Gum Application and Mechanical PerforationJOURNAL OF FOOD SCIENCE, Issue 8 2001R.S. Kadan ABSTRACT: This study was designed to evaluate the effects on rice fries with respect to lipid and moisture contents, as well as instrumental texture characteristics as a result of either coating with a water-soluble gum solution or processing with a mechanical pinhole. The rice fries were formulated from 2 different rice flour mixtures. Statistical analyses showed that gum application significantly decreased fat absorption during frying and retained more moisture. The incorporation of a pinhole decreased moisture and increased fat contents. Increasing gum application lowered hardness and fracturability values. Gum application improved the overall appearance, as well as decreased popping and blistering of fries during final frying. [source] Effects of Processing Conditions on Qualities of Rice FriesJOURNAL OF FOOD SCIENCE, Issue 4 2001R.S. Kadan ABSTRACT Two rice flour mixtures, 2 extruding temperatures, and 2 insert sizes were used to develop rice fries. The extruded material was cut into pieces 7 to 8-cm long, prefried in rice oil at 180°C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min and 10 min after final frying for their lipid, moisture, and instrumental texture characteristics. Extruding temperature, rice cultivar, and insert size were significantly related to fat content, moisture, hardness, and fracturability values. A mixture consisting of 80:20 (waxy:long-grain), and extruded at 70 °C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesive-ness, and gumminess values comparable to commercial potato French fries. The rice fries made by the process also had less than 50% fat than potato fries. [source] | ||||||||||