Original scientific paper

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.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Gordana Šimić orcid.org/0000-0001-8555-2071 ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
Marijana Grec ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Đurđica Ačkar orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Jurislav Babić orcid.org/0000-0002-6453-1850 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Georg Drezner orcid.org/0000-0001-9550-6642 ; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
Nikolina Kajić ; Faculty of Agriculture and Food Technology, University of Mostar, Biskupa Čule bb 88000 Mostar Bosnia and Herzegovina
Drago Šubarić orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia

Abstract

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.

Keywords

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

Hrčak ID:

280041

URI

https://hrcak.srce.hr/280041

Publication date:

30.6.2022.

Article data in other languages: croatian

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