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Cereal melts were produced via extrusion cooking using a twin-screw extruder at in-barrel moisture contents ranging from 25 to 42% (wb). Dynamic mechanical thermal analysis was performed to determine the plasticizing effect of water on the glass transition (T g ) for melts obtained from degermed corn meal, oat flour, pregelatinized corn starch and pregelatinized waxy maize. For degermed corn...
Hydrophilic biopolymer systems reach a state of maximum plasticization at a concentration of water designated as W g ′. The thermomechanical behaviour of various extruded cereals were investigated at concentrations above and below W g ′ to determine the significance of W g ′ on the viscoelastic properties in the rubbery region above T g . Cereal melts were produced...
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