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International Journal of Food Properties Volume 12, 2009 - Issue 1: Rheology and Texture of Food
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Original Articles

Pre-Cooked Fiber-Enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties

Hyma Gajula Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
,
Shaowei Liu Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
,
Sajid Alavi Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USACorrespondence[email protected]
,
Thomas Herald Department of Animal Science and Industries, Kansas State University, Manhattan, KS, USA
,
Ron Madl Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
,
Scott R. Bean USDA-ARS Grain Marketing and Production Research Center, Manhattan, KS, USA
&
Michael Tilley * USDA-ARS Grain Marketing and Production Research Center, Manhattan, KS, USA
 show all
Pages 27-44 | Received 20 Apr 2007, Accepted 27 May 2008, Published online: 08 Jul 2010

Citations (13)

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Read on this site (3)

A. N. Giannini, M. K. Krokida & G. I. Bisharat. (2013) Structural Properties of Corn-Based Extrudates Enriched with Plant Fibers. International Journal of Food Properties 16:3, pages 667-683.
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N.A. Oikonomou & M.K. Krokida. (2012) Water Absorption Index and Water Solubility Index Prediction for Extruded Food Products. International Journal of Food Properties 15:1, pages 157-168.
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Shaowei Liu, Sajid Alavi & Mahmoud Abughoush. (2011) Extruded Moringa Leaf–Oat Flour Snacks: Physical, Nutritional, and Sensory Properties. International Journal of Food Properties 14:4, pages 854-869.
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Articles from other publishers (10)

Delaney Webb, Hulya Dogan, Yonghui Li & Sajid Alavi. (2022) Use of legume flours and fiber for tailoring structure and texture of pea protein‐based extruded meat alternatives. Journal of Food Science 88:1, pages 57-71.
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Michele Canale, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini, Maria Allegra, Rosalia Sanfilippo, Margherita Amenta & Antonella Pasqualone. (2022) Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product. Plants 11:24, pages 3409.
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Lijia Zhu, Akinbode A. Adedeji & Sajid Alavi. (2017) Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat. Journal of Food Science 82:8, pages 1867-1875.
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I. Honců, M. Sluková, K. Vaculová, I. Sedláčková, B. Wiege & E. Fehling. (2016) The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars. Journal of Cereal Science 68, pages 132-139.
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Mahmoud Abu-Ghoush, Sajid Alavi & Abdulaziz Al-Shathri. (2014) A Novel cooked extruded lentils analog: physical and chemical properties. Journal of Food Science and Technology 52:7, pages 4216-4225.
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Nilgün Ertaş. (2015) Effect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookies. Journal of Food Quality 38:3, pages 184-191.
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Mathew K. Bolade & Isaac A. Adeyemi. (2012) Quality dynamics of maize ‘tuwo’ (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time. Journal of Food Science and Technology 51:11, pages 3217-3225.
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Athar Mahmud, Saima .Zafar Hayat, Muhammad Zafar Ullah Khan, Atia Basheer & Imran Zahoor. (2014) Effect of Different Methods of Processing and Antioxidant Supplementation on the Storage Quality of Hatchery Waste Meal. Pakistan Journal of Nutrition 13:8, pages 451-456.
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Michael Prückler, Susanne Siebenhandl-Ehn, Silvia Apprich, Stefan Höltinger, Cornelia Haas, Erwin Schmid & Wolfgang Kneifel. (2014) Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization. LWT - Food Science and Technology 56:2, pages 211-221.
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Faviola Reyes-Pérez, María Guadalupe Salazar-García, Ana Lourdes Romero-Baranzini, Alma Rosa Islas-Rubio & Benjamín Ramírez-Wong. (2013) Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran. Plant Foods for Human Nutrition 68:1, pages 52-56.
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