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https://doi.org/10.18047/poljo.28.1.6

Influence of Extrusion on Functional Properties of Flour from Selected Wheat and Barley Cultivars Grown in Croatia

Antun Jozinović orcid id orcid.org/0000-0001-9627-1013 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 18, 31000 Osijek, Hrvatska
Gordana Šimić orcid id orcid.org/0000-0001-8555-2071 ; Poljoprivredna Institut Osijek, Južno predgrađe 17, 31000 Osijek, Hrvatska
Marijana Grec ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 18, 31000 Osijek, Hrvatska
Đurđica Ačkar orcid id orcid.org/0000-0003-4257-2907 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 18, 31000 Osijek, Hrvatska
Jurislav Babić orcid id orcid.org/0000-0002-6453-1850 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 18, 31000 Osijek, Hrvatska
Georg Drezner orcid id orcid.org/0000-0001-9550-6642 ; Poljoprivredna Institut Osijek, Južno predgrađe 17, 31000 Osijek, Hrvatska
Nikolina Kajić ; Agronomski i prehrambeno-tehnološki fakultet Sveučilišta u Mostaru, Biskupa Čule bb 88000 Mostar Bosna i Hercegovina
Drago Šubarić orcid id orcid.org/0000-0002-6956-5814 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 18, 31000 Osijek, Hrvatska


Puni tekst: engleski pdf 241 Kb

str. 39-45

preuzimanja: 59

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Sažetak

The aim of this research was to evaluate the effect of extruder die temperature (90, 100, 110 °C) and flour moisture (25, 30, 35%) on properties of extrusion-modified flours from wheat (Kraljica, Olimpija) and hull-less barley (GZ-10, GZ-11) cultivars. Flours were extruded in laboratory single screw extruder and micro viscoamylographic, farinographic properties, sedimentation and falling number were determined. The results showed that viscosity values decreased and stability of flours increased after extrusion, both during shearing at high temperatures and regarding retrogradation. Although barley flours were in B2 and C1 quality category before extrusion, after extrusion all flours were within A1 or A2 category. Sedimentation values significantly decreased after extrusion, and falling number depended largely on extrusion conditions. By careful selection of cultivar, flour moisture, and extrusion conditions flours with desired properties may be produced.

Ključne riječi

wheat and hull-less barley flour, extrusion, rheological properties, sedimentation, falling number

Hrčak ID:

280041

URI

https://hrcak.srce.hr/280041

Podaci na drugim jezicima: hrvatski

Posjeta: 99 *