Cereal Chem 55:973 - 980.  |  VIEW ARTICLE
Component Interactions in the Extrusion Cooking Process. I. Processing of Chlorinated and Untreated Soft Wheat Flour.

D. Paton and W. A. Spratt. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

The effects of extrusion cooking on the behavior of chlorinated and untreated soft wheat flour has been investigated. Analysis of extrudates on a starch basis indicates that chlorination increases the flour viscosity relative to an untreated sample, and viscosity values approach those of pure untreated wheat starch when extruded under identical conditions. Results are discussed in relation to the viscosity of slurries of uncooked flours and also the behavior of these in the cake batter system.