Food Chemistry 239 (2018) 688–696 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Waxy ﬂour degradation – Impact of screw geometry and speciﬁc mechanical energy in a co-rotating twin screw extruder a b b a,⇑ Ryan J. Kowalski , Jacob P. Hause , Helen Joyner (Melito) , Girish M. Ganjyal School of Food Science, Washington State University, Pullman, WA 99164, USA School of Food Science, University of Idaho, Moscow, ID 83844, USA ar ti c l e i nf o ab stra ct Article history: Dextrinization of starch using extrusion processing is crucial to the quality of direct expanded products. Received 24 February 2017 To determine the extent of dextrinization, ﬂour samples were extracted from a twin-screw extruder that Received in revised form 13 June 2017 had been brought to a sudden stop and molecular weights were determined by intrinsic viscosity. The Accepted 20 June 2017 screw proﬁle and moisture feed content had the most signiﬁcant impact on molecular weight reduction, Available online 21 June 2017 reducing intrinsic viscosity from 1.75 to 0.70 dL/g at the most. The breakdown, as shown by a reduction in intrinsic viscosity, had a strong negative correlation (r = 0.96) with speciﬁc
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