  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Rheology and physical properties of extruded snack products. AJAY BHASKAR, Lew Keller, and Mohan Rao. Frito-Lay Technology, 7701 Legacy Drive, Plano, TX 75024.
This paper will deal with methods in developing rheological properties of cereal based half products (pellets) and direct expanded snack products. The use of rheological properties in design of the die and expected physical dimensions of the direct expanded extruded products will be elucidated. Some of the implications of the thermal history and moisture content during drying of cereal based half products (pellets) will be discussed. The relationships between various process parameters and ingredients on the finished product attributes will be described and possible rationale for the observed results will be elaborated.
Copyright 2001
The American Association of Cereal Chemists