The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour

The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour

This study elucidated the mechanistic interplay between the extrusion parameters (temperature and screw speed), starch molecular architecture (chain-length distribution), and key physicochemical properties of wheat flour extrudates. Four wheat flours with varied amylose contents were extruded, where...

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Bibliographic Details
Main Authors: Yuan Chai, Ruibin Wang, Bo Zhang, Yonglu Tang, Chaosu Li, Boli Guo, Ming Li
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
extrusion expansion
degradation
molecular structure
temperature
specific mechanical energy
Online Access:https://www.mdpi.com/2304-8158/14/10/1829
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