Water Absorption and Solubility and Amylograph Characteristics of Roll-Cooked Small Grain Products!
1982; Wiley; Volume: 59; Issue: 4 Linguagem: Inglês
Autores Tópico(s)
Food composition and properties
ResumoCereal Chern. 59(4): 265-269 For many years, cereals and cereal products have been gelatinized or cooked on heated rolls to prepare specialty products. Corn and grain sorghum grits or flours have been the raw materials used most frequently. Examination of the roll cooking of several other cereal derivatives (ie, grits from wheat, barley, rye, and oats) has shown that rheological characteristics differ when the various products are processed under like conditions. Comparisons made ofwater absorption (WAI), water solubility (WSI), and Brabender amylograph patterns ofthe resulting products revealed not only Gas- or steam-heated rolls have been used for many years to prepare partially or completely gelatinized starches. flours, and meals (Powell 1967, Whistler 1970). The degree of cooking of the product generally depends on moisture content, particle size, temperature, roll pressure, and duration of heating. By varying the operating parameters, cooked products can be made that exhibit a range of rheological properties. Products may be altered to provide materials with different water absorption and solubilities and with different viscosity properties, as shown by Brabender amylograph patterns. We studied the roll cooking of corn and grain sorghum grits (Anderson et al 1969a. 1969b, 1970) and include in this work similar studies on grits prepared from wheat, barley, rye, and oats.
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