Antiplasticization of cereal-based products by water. Part I. Extruded flat bread

@inproceedings{Marzec2006AntiplasticizationOC,
  title={Antiplasticization of cereal-based products by water. Part I. Extruded flat bread},
  author={Agata Marzec and Piotr Lewicki},
  year={2006}
}
Abstract Flat extruded wheat and rye bread was equilibrated to variable water activities using saturated salt solutions. At those water activities the bread was subjected to compression and three-point breaking tests. Compression test showed that water antiplasticizes both investigated breads. In the range of water activities from 0 to 0.53 for wheat bread, and from 0 to 0.59 for rye bread, the compression force reached 600 N at true strain 0.8. Compression proceeded in two steps; hence the… CONTINUE READING

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