Thermomechanical Glass Transition of Extruded Cereal Melts

Cereal melts were produced via extrusion cooking using a twin-screw extruder at in-barrel moisture contents ranging from 25 to 42% (wb). Dynamic mechanical thermal analysis was performed to determine the plasticizing effect of water on the glass transition (Tg) for melts obtained from degermed corn...

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Veröffentlicht in:	Journal of cereal science 1997-11, Vol.26 (3), p.301-312
Hauptverfasser:	Brent, Jr, J.L., Mulvaney, S.J., Cohen, C., Bartsch, J.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries cereal flours cooking corn corn meal corn starch extrusion Food industries Fundamental and applied biological sciences. Psychology glass transition oats plasticization plasticizers temperature viscoelasticity water water content
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