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KMID : 0380619840160040429
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.429 ~ p.436
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Extrusion Process of Barley Flour for Snack Processing
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목철균/Mok, Chulkyoon
알.이.파일러/씨.이.맥도날드/남영중/민병용/Pyler, R E/McDonald, C E/Nam, Youngjung/Min, Byongyong
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Abstract
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To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudates were investigated. The optimum moisture content of barley flour for snack processing was 20. The moisture content and the density of the extrudates decreased with increasing extrusion temperature and decreasing die size. The die swell ranged from 0.98 to 2.18 according to various extrusion conditions and decreased with increasing temperature above 150℃. The lightness, redness and yellowness increased at higher temperature. The water absorption index and the water solubility index showed their maximum values at 180. The gelatinization degree of the extrudates increased with increasing temperature. The fracture fore, Young´s modulus and maximum fiber stress decreased, but the deformation to fracture increased, with increasing temperature and decreasing die size. The yield force in puncture test showed lower values at higher temperature. The size and the fraction of the air cells increased with increasing temperature and decreasing die size. The optimum extrusion conditions of barley for snack processing were at the temperature of 180℃, with the die size of 4.5㎜ when processed at 160 rpm.
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