Article

Expanded Gluten‐Free Extrudates Made from Rice Grits and Bandinha (Bean) Flour Mixes: Main Quality Properties

2015-12-01

Abstract excerpt

The effect of extrusion operating conditions on main quality properties of gluten‐free expanded snack‐type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index...

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Literature Corpus work: 7bec9cbb-6bb2-59ed-8d68-ca25add0e737
DOI: 10.1111/jfpp.12472

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