EFFECTS OF EMULSIFIERS ON PHYSICAL-PROPERTIES OF WHEAT-FLOUR EXTRUDATES WITH AND WITHOUT SUCROSE AND SHORTENING

The physical properties of wheat flour extrudates produced with emulsi fiers, sucrose, and shortening powder were characterized by sectional (SEI), longitudinal (LEI), and volumetric (VEI) expansion indices; bul k density; and Instron breaking strength. Glyceryl monostearate (GMS), sodium stearoyl-2-lactylate (SSL), and sucrose ester (SE) (HLB [hydro philic-lipophilic balance] = 15) produced wheatflour extrudates higher in SEI and VEI and lower in breaking strength and bulk density than t he controls and extrudates containing SEs with HLB = 6 and 11. GMS was the most effective in increasing LEI. The addition of sucrose and sho rtening powder increased SEI and decreased LEI, bulk density, and brea king strength. SE (HLB = 15), SSL, and GMS could be used interchangeab ly to produce similar physical properties in wheatflour extrudates.