THE MECHANISMS OF CHANGES IN WHEAT AND CORN STARCHES UNDER THE INFLUENCE OF EXTRUSION FACTORS
https://doi.org/10.33236/2307- 910Х-2018-4-24-178-190
Abstract
The widespread use of extruded starch is associated with its stabilizing, thickening, emulsifying and fat-binding properties. Extrusion starch allows not to add a large number of preservatives to food products. In the production of extrusion starch, a short exposure to high temperatures on the feedstock is used.
About the Authors
Darigash Arynovna Shaimerdenova
Kazakh Scientific Research Institute of Agricultural Products Processing
Russian Federation
Russian Federation
Olga Vasilyevna Polubotko
Kazakh Scientific Research Institute of Agricultural Products Processing
Russian Federation
Russian Federation
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Review
For citations:
Shaimerdenova D.A., Polubotko O.V. THE MECHANISMS OF CHANGES IN WHEAT AND CORN STARCHES UNDER THE INFLUENCE OF EXTRUSION FACTORS. Modern Science and Innovations. 2018;(4):178-190. (In Russ.) https://doi.org/10.33236/2307- 910Х-2018-4-24-178-190
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