Effect of extrusion procedure on selected grain parameters in contrast wheat cultivars

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F16%3A00003668" target="_blank" >RIV/00027006:_____/16:00003668 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of extrusion procedure on selected grain parameters in contrast wheat cultivars
Original language description
Three technologically different wheat cultivars significantly changed temperature v the third extrusion chamber. Simultaneously, the extrusion process significantly increased RDS (rapidly digestible starch) content in starch. On the contrary, the parameters CP and ADF content showed minimal changes after extrusion. The mild reduction of CF and NDF after extrusion probably included hemicellulose degradation. The applied extrusion processes showed comparable effect in all 3 contrasting wheat cultivars on the one hand. On the other hand, the selection of a proper wheat cultivar with suitable grain composition can also bring a further progress in the final quality of extrudates.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GH - Nutrition of farm animals
OECD FORD branch
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Project
<a href="/en/project/QJ1510163" target="_blank" >QJ1510163: Identification of wheat grain key nutrition parameters, development of new quality donors and feedstuff improvements for effective fattening of monogasters</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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