TEXTURE AND STRUCTURE OF CRISPY-PUFFED FOOD-PRODUCTS .1. MECHANICAL-PROPERTIES IN BENDING

Mechanical properties off flat-bread-shaped extrudates were studied in bending, The effects of bending conditions (plunger thickness, suppor t shape and distance between supports) are presented. Bending paramete rs, the modulus of deformability particularly, are used to study extru date anisotropy, discriminate between various samples and correlations discussed in relation to cell structure. It is shown that the Ashby a nalysis of cellular materials applies to bending of extrudates, and th at the modulus of deformability is correlated with cell size and cell density.