CELL STRUCTURE OF WHEAT-FLOUR EXTRUDATES PRODUCED WITH VARIOUS EMULSIFIERS

The objective of this study was to determine the effects of emulsifier s plus sucrose and powdered shortening on the cell structure of wheatf lour extrudates. A Wenger TX52 twin-screw extruder was used for the pr eparation of extrudate samples. Cell numbers per unit area and average cell size were determined from photocopies of cross sections. The mic rostructures of extrudates were observed with a scanning electron micr oscope. The type of emulsifiers and the addition of sucrose and shorte ning powder significantly influenced both structural parameters (P < 0 .05). Glyceryl monostearate, sodium stearoyl-2-lactylate, and sucrose ester (HLB = 15) produced extrudates with more uniform and larger cell sizes than the control and sucrose ester containing (HLB = 6 and 11) extrudates. Sucrose ester (HLB = 15), SSL and GMS can be used intercha ngeably to produce similar structural properties in wheat flour extrud ates.