Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour

Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C. The browning reactions were only moderate, the intensities of the trichromatic a* coordinate increased...

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Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	J. Pokorný, A. Farouk Mansour, F. Pudil, V. Janda
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2002-12-01
Subjects:	extrusion flavour pyrazines soybean flour wheat flour
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200206-0004_effect-of-defatted-soybean-flour-on-the-flavour-of-extruded-mixtures-with-wheat-flour.php