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Cereal Chem. 71:417-422   |  VIEW ARTICLE

Effect of Dough Properties on Extrusion-Formed and Baked Snacks.

J. Singh, R. C. Hoseney, and J. M. Faubion. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

A number of snack products are produced by extrusion forming and then baking. However, there is little information in the scientific literature on the process. We found that dough mixing time, die shape, and postextrusion processing steps influenced the structure and the texture of the final product. The extent of product puffing during baking could be controlled by reducing dough moisture content and the introduction of a steaming step immediately after extrusion. Scanning electron microscopy analyses of the baked products showed that those produced from overmixed doughs possessed more highly aligned microstructure than did those produced from doughs mixed for short times.

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