Cereal Chem. 71:627-631   |  VIEW ARTICLE


Differences in Physical Properties and Microstructure of Wheat Cultivars in Extrusion Qualities.

M. Sutheerawattananonda, M. Bhattacharya, W. Moore, and R. G. Fulcher. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

Three cultivars of hard red spring wheat grown in Glyndon, MN, and Casselton, ND, were extruded at 17, 21, and 25% moisture content with barrel temperatures of 120, 150, and 180 C and a screw speed of 350 rpm to produce expanded extrudates. Pasta-like products of the same cultivars were obtained by extruding the flour at 28, 32, and 36% moisture content with barrel temperatures of 100, 110, and 120 C and a screw speed of 140 rpm. The expanded extrudates from both locations showed significant differences in expansion ratio, bulk density, protein particles, and air cell size at alpha = 0.05. Unexpanded extrudates were significantly different among wheat cultivars and growing locations.