Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour

Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour

Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C. The browning reactions were only moderate, the intensities of the trichromatic a* coordinate increased...

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Bibliographic Details
Main Authors: J. Pokorný, A. Farouk Mansour, F. Pudil, V. Janda
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2002-12-01
Series:Czech Journal of Food Sciences
Subjects:
extrusion
flavour
pyrazines
soybean flour
wheat flour
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200206-0004_effect-of-defatted-soybean-flour-on-the-flavour-of-extruded-mixtures-with-wheat-flour.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200206-0004_effect-of-defatted-soybean-flour-on-the-flavour-of-extruded-mixtures-with-wheat-flour.php

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