Changes during the extrusion of semolina in mixture with sugars
Wheat semolina and its mixtures with 5% glucose, fructose of sucrose were processed in a sigle screw extruder at the maximum temperature of 140°C and the processing time of 30 s. The nonenzymic browning was only moderate, but it was substantially more intensive in mixtures with glucose or fructose t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2001-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200101-0005_changes-during-the-extrusion-of-semolina-in-mixture-with-sugars.php |