FG Lebensmittelverfahrenstechnik

3 Items

Recent Submissions
Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates

Krapf, Julia ; Ding, Linda ; Brühan, Juliane ; Lorimer, Luisa ; Walther, Goeran ; Flöter, Eckhard (2020-01-12)

The effect of the sprouting temperature on wheat sprouting and on the properties of expanded extrudates produced from sprouted wheat flour was studied. Therefore, wheat was sprouted at five different temperatures and subsequently dried, milled, and the resulting flour was used to produce extrudates using a twin‐screw extruder. In order to understand the sprouting temperature effect, the degree ...

Sprouting of oats: a new approach to quantify compositional changes

Krapf, Julia ; Kandzia, Franziska ; Brühan, Juliane ; Walther, Goeran ; Flöter, Eckhard (2019-08-20)

Background and objectives: The aim of this research was to gain a deeper insight into the effect caused by the addition of sprouted oat to food products. The effect of temperature and duration of the sprouting process was systematically studied by sprouting oat grains between 10 and 30°C for up to 3 days. Findings: Overall, it was found that temperatures between 20 and 25°C yield the most drama...

Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation

Ulbrich, Marco ; Flöter, Eckhard (2019-09-18)

A matrix of 27 acid‐thinned (AT) potato starch (PS) samples is prepared in a laboratory scale in slurry by gradation of the process parameters temperature (30, 40, and 50 °C), acid concentration (0.3, 0.6, and 0.9 m HCl) and time (4, 10, and 20 h), and is investigated in terms of functional properties (range of molar mass [Mw] between 17.7 × 106 and 1.95 × 104 g mol−1). The solubility (S) incre...