Author： Hu L. Hsieh F. Huff H.E.
Publisher： Academic Press
ISSN： 0023-6438
Source： Lebensmittel-Wissenschaft und -Technologie, Vol.26, Iss.6, 1993-12, pp. : 544-551
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Abstract
Twin-screw extrusion of corn meal with monoacylglycerol (MAG) and soy fiber was investigated. The treatment variables studied were MAG and soy fiber contents, screw speed, and feed rate. MAG addition reduced torque, specific mechanical energy, and dough temperature, but increased die pressure. The significant increase in die pressure was caused by an increased length in filled flights. Die pressure and dough mass temperature increased with soy fiber addition at lower MAG contents (<0.4 g/100 g). The trends were reversed at higher MAG contents (>0.4 g/100 g). Moreover, MAG-starch complexation increased with MAG addition but was impeded by soy fiber addition.
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