  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Rheology and phase transitions in cereal polymers and the impact on extrusion. J. L. KOKINI, A. Cocero, F. Cisneros, C. Moraru, C. N. Chang, and L. S. Lai. Department of Food Science and CAFT, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520.
This paper will focus on a thorough case on how to build a state diagram with a cereal protein which includes the glass to rubber transition, the rubbery to free flowing region, and then as a result of mobility in the structure, the development of cross links. Methods to evaluate structure function relationships in each component of the state diagram will be represented and the impact of rheological properties in each phase on processing and product properties will be discussed. The role of phase transitions on nucleation during expansion will also be a component of this talk.
Copyright 2001
The American Association of Cereal Chemists