Effect of sugar on the extrusion of maize grits and wheat flour

The influence of added sucrose on the degree of expansion and extent of sta rch conversion on extrusion processing of wheat flour and maize grits has b een reported. Very different behaviour was found for the two cereal systems . In agreement with previous work, replacement of maize by sucrose at const ant water content reduced the specific mechanical energy and as a consequen ce, reduced the degree of starch conversion and sectional expansion. In con trast, replacing wheat flour by sucrose even at levels as high as 20% of th e flour weight had little effect. Possible causes discussed were less effic ient plasticization of wheat flour by sucrose compared with maize grits at low water contents, a specific role for gluten and the larger particle size of maize grits compared with wheat flour.