EFFECTS OF CORN MEAL, VITAL WHEAT GLUTEN, HIGH AMYLOSE STARCH AND EXTRUSION PARAMETERS ON TECHNOLOGICAL PROPERTIES OF WHEAT-BASED EXTRUDED BREADING

• Published in: Journal of food quality Vol. 29; no. 3; pp. 229 - 251
• Main Authors: ACIOLI-MOURA, RICARDO, CHANG, YOON KIL
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.06.2006

ABSTRACT A wheat‐based extruded breading was produced using a Brabender single‐screw laboratory scale extruder (model GNF 1014/2) and applied to chicken nuggets. Response surface methodology was applied to study and optimize the effects of formulation and extrusion parameters on pick up, texture, so...