STUDY OF THE INFLUENCE OF EXTRUSION PROCESS FACTORS ON THE EXTRUDATE EXPANSION INDEX FROM CORN

Abstract

The article considers the influence of extruded composite mixture (EX) of milk Thistle seeds and wheat grain on the shelf life of rye flour bakery products. Milk Thistle seed and wheat grain extrudate was obtained by processing a mixture of ingredients in a ratio of 1:4 for 10-15 s at a temperature of 100-105 °C in a single-screw extruder KMZ-2U equipped with a vacuum chamber. The use of EX allowed in addition to the ingredients of the main raw materials to add dietary fibers, vegetable protein, lipids, minerals, as well as vitamins and bioflavonoids contained in milk Thistle. By adding an extrudate of a mixture of milk Thistle and wheat grain to the recipe of rye bread, it helps to prolong the shelf life of the product, as it slows down the process of its staling.