Wheat starch conventional processes

Application of food extruders gives much better results in processing of starch-based materials than conventional plastic extruders due to the plant origin of the biopolymer. Most of the experimental works which apply extmsion-cooking for the production of starchy loose-fill foams started in the Department of Food Process Eng., Lublin University of Life Sciences in 2012. Their objective is to achieve commercially acceptable biodegradable products based on locally produced potato, corn- and wheat starch, which can replace popular expanded polystyrene loose-fill foam products. Results of the first phase of this study are presented in their work (Mitrus and Moscicki 2014). 

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