Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-10519
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Main Title: Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates
Author(s): Krapf, Julia
Ding, Linda
Brühan, Juliane
Lorimer, Luisa
Walther, Goeran
Flöter, Eckhard
Type: Article
Is Part Of: 10.14279/depositonce-11471
Language Code: en
Abstract: 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 of sprouting (DoS) of the differently sprouted samples and characteristic properties of flour and extrudates were studied and compared. During sprouting of wheat with increasing temperature and time an increase of the α‐amylase activity, the vitamin C and reducing sugar content, and a decrease of the peak viscosity was observed. The greatest effect was found at 20°C. Furthermore, the lowering of the viscosity of the flour suspension results in a reduction of the pressure and temperature in the extruder die. The extrudates of sprouted wheat flour were found to be easier to break, had a lower density, an increased longitudinal expansion index, and an improved cold‐water solubility. A good correlation between the DoS and other properties of flour and extrudates was found, indicating a good predictive power and applicability of the DoS concept for wheat samples and their product development and specification.
URI: https://depositonce.tu-berlin.de/handle/11303/11632
http://dx.doi.org/10.14279/depositonce-10519
Issue Date: 12-Jan-2020
Date Available: 3-Sep-2020
DDC Class: 660 Chemische Verfahrenstechnik
Subject(s): temperature
sprouted wheat flour
extrudates
degree of sprouting
Sponsor/Funder: TU Berlin, Open-Access-Mittel - 2020
License: https://creativecommons.org/licenses/by/4.0/
Journal Title: Journal of Food Process Engineering
Publisher: Wiley-Blackwell
Publisher Place: Oxford [u.a.]
Volume: 43
Issue: 4
Article Number: e13365
Publisher DOI: 10.1111/jfpe.13365
EISSN: 1745-4530
ISSN: 0145-8876
Appears in Collections:FG Lebensmittelverfahrenstechnik » Publications

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