DETERMINATION OF THE EXPANSION INDEX OF BUCKWHEAT EXTRUDATES

Abstract

The article investigated the effect of temperature, dough moisture and screw rotation speed on the quality of buckwheat-based mixtures. All extrusion experiments were carried out using a single-screw laboratory extruder EK-40 (screw diameter 40 mm) using a die with a diameter of 3 mm. Statistical processing of the experiment was performed using the response surface plan. As independent factors, such factors influencing the extrusion parameters as: process temperature, dough moisture, screw rotation speed were used. The greatest variability was attributed to the process temperature for Blend 1. Dough moisture was the most varied for Blends 2 and 3. The maximum predicted expansion index values were obtained at low dough moisture levels.