PASTING OF WHEAT-FLOUR EXTRUDATES CONTAINING CONVENTIONAL BAKING INGREDIENTS

Pasting properties of extrudates affect product quality and can be con trolled by addition of ingredients. We determined the effects of 6 con ventional baking ingredients (sucrose, nonfat dry milk (NFDM), dry egg , shortening, glyceryl monostearate (GMS), and sodium bicarbonate) on pasting properties of wheat flour in extrusions using the Rapid Visco- Analyser (RVA). Pasting parameters determined included: initial peak, onset, and peak times; peak and breakdown viscosities and differences between them; ascending and descending slopes and the angle between th eir lines. Sucrose, shortening, and GMS affected pasting properties si gnificantly. GMS had the greatest effects on peak times and viscosity values.