The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation study
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04921-5
Abstract: A comparative study of the moisture content, mobility of water protons and retrogradation process in muffin samples with the addition of extruded (ME) flour (10%) during storage (14 days) was carried out and compared to control… read more here.
Keywords: retrogradation process; relaxation; water; extruded flour ... See more keywords
Extruded flour improves batter pick-up, coating crispness and aroma profile.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.03.136
Abstract: Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed.… read more here.
Keywords: crispness; aroma; flour improves; treatment extruded ... See more keywords