Cereal Chem 52:283 - 297.  |  VIEW ARTICLE
Modification of Carbohydrate Components by Extrusion-Cooking of Cereal Products.

C. Mercier and P. Feillet. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Cereal starches (corn with various amylose contents, wheat, rice) and corn semolina were extruded in a semi-industrial-sized French extruder. Different parameters involved during processing, such as temperature of extrusion, moisture content of the product before extrusion, and amylose content of the product, were studied. Starch was solubilized, without any formation of maltodextrin, and the amount was dependent on temperature of extrusion, moisture content of starch before extrusion, and the amylose:amylopectin ratio. A relation was observed between expansion of the extruded product and its amylose content, the amount of water-soluble carbohydrate, and the susceptibility to alpha-amylase.