Wheat flour extrudates texturization

Coextrusion is the process of extruding two or more materials simultaneously or in tandem. It allows a combination of an ingredient such as wheat flour, which is inexpensive and easily enriched with vitamins and minerals, with dairy protein, which provides functionality and texture. For example, an early coextrusion of wheat flour and rennet casein was performed by van de Voort et al. (1984), who obtained products with varying characteristics depending on process parameters. 

To test this Working Hypothesis, 0%, 0.5%, 1% and 2% cysteine were added to wheat flour as a radical scavenger during extrusion (3). The original Bouncer flour (14% protein) was extruded at process moisture 16% (w/w), constant die temperature 185 C, 225 g/min mass flow rate, and screw speed 500 rpm conditions that provided optimum wheat flour expansion, flavor and textural quality in the earlier experiments. 

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