Flat bread was produced by direct continuous extrusion cooking from mixtures (1: 1) of
wheat and rye flours both of normal (falling number 183) and high (falling number 61) α …

Flat-bread-like products were continuously produced on a Creusot-Loire twin-screw
extrusion-cooker using wheat and rye flours of different qualities, their mixtures and unmilled …

ABSTRACT A fractional factorial experiment of a 34 second order orthogonal design was
used to study properties of extrusion processed corn/soybean (70/30%, w/w) mixtures in …

ABSTRACT A commercially available extrusion cooker was successfully used to produce
pre‐cooked corn flours for use in making arepas, a thick unsalted unleavened corn cake …

Barley grains from two hull‐less varieties, Phoenix and CDC‐Candle, were extruded in a
twin‐screw extruder at 90—140° C, 20—50% moisture, and 0—4% α‐amylase …

Barley starch was liquefied at 105–160° C mass temperature, 40–65% water content, by
Bacillus licheniformis α-amylase (Termamyl) in a Creusot-Loire BC 45 twin-screw high …

Wheat flour was blended with triticale flour and baking tests were performed. When 18.3% of
triticale flour was blended with wheat flour, the greatest bread height (mm) and specific …

Dry small white beans (Phaseolus vulgaris) were ground and processed through a twin-
screw extruder using three screw configurations of increasing energy intensity. Products …

The effects of alpha-amylase and extrusion on the viscosity and energy density of uji, a
spontaneously fermented thin porridge from different combinations of maize, finger millet …

Sweet potato and corn starches were gelatinized and liquefied to dextrose equivalent (DE)
10 in a steam‐jacketed kettle or in a twin‐screw extrusion cooker in a single step process …