Effect of different hydration profiles on physical and mechanical properties of rye bran extrudates

Jenni Järvinen, Syed Ariful Alam, Satu Kirjoranta, Kirsi Jouppila, Kati Katina, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

Abstract

Water has a significant role in expansion of extruded snacks. Releasing water
vapour within extrudate structure results in expansion. Water is also crucial for
starch gelatinization and higher amount of gelatinized starch results in better
expansion rates. Extrusion limits time for water absorption by the raw material and in turn the food matrix. Changes in hydration profiles prior to extrusion will allow adequate time for the water absorption of starch in the rye bran extrudates. The aim of this work was to study how different hydration profiles and particle
size reduction affect the physical and mechanical properties of rye bran
extrudates.
Original languageEnglish
Title of host publicationUnknown host publication
Number of pages2
Publication date3 Jun 2012
Publication statusPublished - 3 Jun 2012
MoE publication typeA4 Article in conference proceedings
Event7thInternational Conference on Water in Food - Helsinki, Finland
Duration: 3 Jun 20125 Jun 2012

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