Qualitative indices of raw materials and mixtures used in the composition of expanded cereals

Nicolae Popa, Nadina Buta, Lucian Roman, Gabriel Bordea, Adrian Bordea, Nicoleta Bordea, Monica Negrea, Teodor – Ioan Traşcă

Volume 19, Issue 2;
Pages: 280-283;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
From previous experiments we have seen that the best results at extrusion are given by dough’s with high starch content. Also dough’s with high protein content are very appreciated on the market. In odder to complete certain lacks of cereals dough’s, these are supplemented with beans vegetables. The main purpose of this paper was to investigate the relevant nutritional parameters to elaborate breakfast cereal from a mix of whole wheat flour, soybean flour, millet flour, lentil, rice, oatmeal chickpeas in order to see which flours and combination of flours gives the ideal dough for extrusion. We have analysed certain protein content (%), moisture (%), ash (%), fat(%) , gluten content (%), in the laboratory of milling and baking from the Faculty of Food Processing Technology of USAMVB Timisoara. The analyses were performed by spectrophotometer with Fourier transformer, Infra LUM FT – 10. After the mixture we have successfully obtain several dough’s with high protein and gluten content witch makes them ideal for extrusion. Also the high protein content gives them a high nutrition value.
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