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|Type:||Artigo de periódico|
|Title:||EFFECTS OF TEMPERATURE AND PROTEIN-CONTENT ON PHYSICAL-PROPERTIES OF PASTA MADE FROM RICE ENRICHED WITH SOYBEAN BY EXTRUSION-COOKING .1. EFFECT ON WATER-ABSORPTION AND SOLUBILITY EMPLOYING RESPONSE-SURFACE ANALYSIS|
|Abstract:||Rice flour was mixed with various amounts of defatted soybean flour in order to obtain a mixture with protein levels of 15, 20 and 25%. These mixtures were processed in a one-screw Brabender 20 DN extruder at temperatures of 80, 100 and 120 degrees C. Below 20% of protein concentration, the water absorption index (WAI) increased, with increasing extrusion temperature, and below 90 degrees C the WAI increased with increasing protein concentration. The water solubility index (WSI) notibly increased with increases in bath temperature and protein concentration.|
|Editor:||Vch Publishers Inc|
|Citation:||Nahrung-food. Vch Publishers Inc, v. 39, n. 3, n. 203, n. 208, 1995.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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