Effect of Barrel Temperature on Properties of Extruded Gluten with High Water Content

doi:10.7506/spkx1002-6630-201209021

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (9): 99-104.doi: 10.7506/spkx1002-6630-201209021

• Basic Research • Previous Articles Next Articles

Effect of Barrel Temperature on Properties of Extruded Gluten with High Water Content

ZHENG Jian-mei1，WEI Yi-min1,2,*，ZHANG Bo2，CHEN Feng-liang2,3

(1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China；2. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China；3. Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China)

Online:2012-05-15 Published:2012-05-07

Abstract

Abstract: Thermal energy is one of the necessary conditions to produce textured plant protein by extrusion cooking technology. In the present study, the effect of barrel temperature on the properties of extruded gluten with high water content was explored. Extruded products prepared at different barrel temperatures were determined for appearance, color, texture characteristics, water-holding capacity and soluble nitrogen index. The results showed that wheat gluten was textured gradually with the increase of barrel temperature, but the appearance was bad at excessively high barrel temperatures. With a continuous increase in barrel temperature, the soluble nitrogen index and a* value increased, but the L* value and b* value obviously decreased. On the other hand, the hardness, chewiness, springiness and water-holding capacity revealed an initial increase and a final decrease. Therefore, barrel temperature is an important factor affecting product properties of extruded gluten with high water content.

Key words: wheat gluten, extrusion, barrel temperature, product property, sensory evaluation

CLC Number:

TS201.1

ZHENGJian-mei，WEIYi-min，ZHANGBo，CHENFeng-liang. Effect of Barrel Temperature on Properties of Extruded Gluten with High Water Content[J]. FOOD SCIENCE, 2012, 33(9): 99-104.

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Effect of Barrel Temperature on Properties of Extruded Gluten with High Water Content

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