Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours
Two soft white varieties of waxy wheat flours, Waxy Penawawa and Waxy Alpowa, were extruded with different moisture contents (MC), screw speeds (SS), temperatures, and screw profiles (SPs) to identify differences in their extrusion characteristics. An attempt was also made to compare them with a reg...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-09-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154321000806 |
| _version_ | 1818689118863884288 |
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| author | Ryan J. Kowalski Arjun Dangi Bon-Jae Gu Ewa Pietrysiak Gaurav Dhumal Jacob P. Hause Christopher Kerr Henry Campbell Girish M. Ganjyal |
| author_facet | Ryan J. Kowalski Arjun Dangi Bon-Jae Gu Ewa Pietrysiak Gaurav Dhumal Jacob P. Hause Christopher Kerr Henry Campbell Girish M. Ganjyal |
| author_sort | Ryan J. Kowalski |
| collection | DOAJ |
| description | Two soft white varieties of waxy wheat flours, Waxy Penawawa and Waxy Alpowa, were extruded with different moisture contents (MC), screw speeds (SS), temperatures, and screw profiles (SPs) to identify differences in their extrusion characteristics. An attempt was also made to compare them with a regular non-waxy wheat flour.No significant difference was identified between the two varieties of soft white wheat used. However, it was found that the soft white waxy wheat flour had the potential to have radial expansion ratios that were similar to non-waxy varieties (>4.0) with relatively less specific mechanical energy input (approximately 200 kJ/kg). Extrusion of soft white waxy wheat varieties was found to be more cost-effective when compared with the extrusion of conventional wheat flour extrusion. |
| first_indexed | 2024-12-17T12:05:02Z |
| format | Article |
| id | doaj.art-addfc7eb690c40d9a31e5ddd24603cb1 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-12-17T12:05:02Z |
| publishDate | 2021-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-addfc7eb690c40d9a31e5ddd24603cb12022-12-21T21:49:40ZengElsevierJournal of Agriculture and Food Research2666-15432021-09-015100178Twin-screw extrusion characterization of two varieties of soft white waxy wheat floursRyan J. Kowalski0Arjun Dangi1Bon-Jae Gu2Ewa Pietrysiak3Gaurav Dhumal4Jacob P. Hause5Christopher Kerr6Henry Campbell7Girish M. Ganjyal8School of Food Science, Washington State University, Pullman, WA, 99164, USASchool of Food Science, Washington State University, Pullman, WA, 99164, USASchool of Food Science, Washington State University, Pullman, WA, 99164, USASchool of Food Science, Washington State University, Pullman, WA, 99164, USASchool of Food Science, Washington State University, Pullman, WA, 99164, USASchool of Food Science, University of Idaho, Moscow, ID, 83844, USASchool of Food Science, Washington State University, Pullman, WA, 99164, USASchool of Food Science, Washington State University, Pullman, WA, 99164, USASchool of Food Science, Washington State University, Pullman, WA, 99164, USA; Corresponding author. School of Food Science, P.O. Box 646376, Washington State University, Pullman, WA 99164, USA.Two soft white varieties of waxy wheat flours, Waxy Penawawa and Waxy Alpowa, were extruded with different moisture contents (MC), screw speeds (SS), temperatures, and screw profiles (SPs) to identify differences in their extrusion characteristics. An attempt was also made to compare them with a regular non-waxy wheat flour.No significant difference was identified between the two varieties of soft white wheat used. However, it was found that the soft white waxy wheat flour had the potential to have radial expansion ratios that were similar to non-waxy varieties (>4.0) with relatively less specific mechanical energy input (approximately 200 kJ/kg). Extrusion of soft white waxy wheat varieties was found to be more cost-effective when compared with the extrusion of conventional wheat flour extrusion.http://www.sciencedirect.com/science/article/pii/S2666154321000806Waxy wheatExtrusionWheat flourExpansionSoft waxy |
| spellingShingle | Ryan J. Kowalski Arjun Dangi Bon-Jae Gu Ewa Pietrysiak Gaurav Dhumal Jacob P. Hause Christopher Kerr Henry Campbell Girish M. Ganjyal Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours Journal of Agriculture and Food Research Waxy wheat Extrusion Wheat flour Expansion Soft waxy |
| title | Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours |
| title_full | Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours |
| title_fullStr | Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours |
| title_full_unstemmed | Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours |
| title_short | Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours |
| title_sort | twin screw extrusion characterization of two varieties of soft white waxy wheat flours |
| topic | Waxy wheat Extrusion Wheat flour Expansion Soft waxy |
| url | http://www.sciencedirect.com/science/article/pii/S2666154321000806 |
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