Abstract
The aim of this study was to investigate the extrusion cooking behaviours of two wheat flour samples (W1DK, W2CH) in two different twin-screw extrusion systems, where the wheat flour samples were characterised by rapid visco analyser (RVA) measurements. A new method is proposed to model and compare the wheat flour extrusion behaviours in the two systems through the RVA measurements, an extrudate bulk density model and a melt viscosity calculation. A new method is suggested to calculate the melt viscosity in the extrusion process. The average viscosity value of the W1DK sample was 64% higher than that of the W2CH sample in the RVA measurements. The comparison results show that the high viscosity for W1DK obtained from the RVA corresponds to a high reduced melt viscosity (η r , (1/s)γ) for W1DK, i.e., η r = 0.25–2.61 (1/s)γ (η r = 0.042–0.082 (1/s)γ for W2CH), a high specific mechanical energy (SME) for W1DK, i.e., SME = 8.16–11.28 kJ/kg (SME = 5.57–9.99 kJ/kg for W2CH) and a low extrudate bulk density (ρ B ) for W1DK, i.e., ρ B = 185–488 g/L (1 g/L = 1 kg/m3) (ρ B = 406–510 g/L for W2CH) in the two extrusion systems. The RVA viscosity and the calculated melt viscosity can be used to identify a recipe characteristic in terms of torque and extrudate bulk density in the two extrusion systems. A comparison has also been made for the bulk density model and response surface methodology in the extrudate bulk density prediction.
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Funding
This work was financially supported by the National Key Research and Development Program of China (2016YFF0201800), the National Basic Research Program of China (2014CB138600), the National Natural Science Foundation of China (No. 31572631, No. 31372539), Beijing Technology System for Sturgeon and Salmonids (BAIC08-2018) and the Fundamental Research Funds (1610382016010).
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Ma, S., Wang, H., Cheng, H. et al. Modelling and Comparison of Wheat Flour Extrusion Cooking Behaviours in Two Different Twin-Screw Extrusion Systems. Food Bioprocess Technol 11, 1381–1392 (2018). https://doi.org/10.1007/s11947-018-2107-4
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DOI: https://doi.org/10.1007/s11947-018-2107-4