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| International Agrophysics |
| publisher: | Institute of Agrophysics
Polish Academy of Sciences
Lublin, Poland |
| ISSN: |
0236-8722 |
vol. 13, nr. 4 (1999)
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Application of the mercury porosimetry to the porosity study of wheat flour extrudates
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Jamroz J.1, Hajnos M.2, Sokołowska Z.2
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1 Department of Biological Elements of Food Technology and Feed, University of Agriculture, Doświadczalna 48, 20-236 Lublin, Poland |
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2 Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin 27, Poland |
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vol. 13 (1999), nr. 4,
pp. 445-449
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abstract
Wheat flour products manufactured with a single and twin screw extruder at different extrusion -cooking variables were studied. The effects of extrusion -cooking conditions were related to the following extrudate features: expansion, density and shearing stress. The micro- structure of the extruded products was examined by mer- cury porosimetry in order to determine whether their phy- sical properties were related to the presence of pores. The number, sizes and distribution of pores resulted from struc- ture changes in the extruded wheat flour.
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keywords
wheat flour, extrudates, internal porosity, mercury porosimetry
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