Industry Papers: Cereal

Bagels

BARGALE, P. C. & IRUDAYARAJ, J. (1995). Mechanical strength and rheological behaviour of barley kernels. International Journal of Food Science and Technology, 30, 609-623.

BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Barley Extrudates

BAIK, B. K., POWERS, J. & NGUYEN, L. T. (2004). Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chemistry, 81 (1), 94-99.

Breakfast Cereal

BUCHER, S. K., BRENT, J. R. & STRAHM, B. S. (1998). Cornflake production by traditional and extrusion processes. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., p301-309, 1998.

CHEEWAPRAMONG, P., RIAZ, M. N., ROONEY, L. W. & LUSAS, E. W. (2002). Use of partially defatted peanut flour in breakfast cereal flakes. Cereal Chemistry, 79 (4), 586-592.

CRUZ Y CELIS, L. P., ROONEY, L. W. & McDONOUGH, C. M. (1996). A Ready-to-Eat breakfast cereal from food-grade sorghum. Cereal Chemistry, 73 (1), 108-114.

FERRIOLA, D. & STONE, M (1998). Sweetener effects on flaked millet breakfast cereals. Journal of Food Science, 63 (4), 726-729.

GONDEK, E., LEWICKI, P. P. & RANACHOWSKI, Z. (2006). Influence of water activity on the acoustic properties of breakfast cereals. Journal of Texture Studies, 37, 497-515.

GREGSON, C. M. & LEE, T. C. (2002). Evaluation of numerical algorithms for the instrumental measurement of bowl-life and changes in texture over time for RTE breakfast cereals. Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

PUPPALA, V. (1998). Texture comparison of traditional and extruded cornflakes. Cereal Foods World, 43 (8), 650-652.

Cereal Endosperm

HADDAD, Y., BENET, J. C. & ABECASSIS, J. (1998). A rapid general method for appraising the rheological properties of the starchy endosperm of cereal grains. Cereal Chemistry, 75 (5), 673-676.

Corn Extrudates

BARRETT, A., KALETUNC, G., ROSENBERG, S. & BRESLAUER, K. (1995). Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates. Carbohydrate Polymers, 26 (4), 261-269.

BARRETT, A. H., ROSENBERG, S., ROSS, E. W. (1994). Fracture intensity distributions during compression of puffed corn meal extrudates: method for quantifying fracturability. Journal of Food Science, 59 (3), 617-620.

BARRON, M. E., MC DONOUGH, C. M., RIAZ, M. N. & ROONEY, L. W. (2003). The effects of rice based emulsifier on extruded corn meal. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

BETA, T., SEETHARAMAN, K., BERN, C. J. & WHITE, P. J. (2002). Effects of postharveest drying and storage parameters on extrusion of corn grits. Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

CHANG, Y. K., MARTINEZ-BUSTOS, F. & MARTINEZ-FLORES. (1999). Some functional properties of an expanded snack and pregelatinized flours of corn meal treated with calcium hydroxide by extrusion process. In: Advances in extrusion technology aquaculture/animal feeds and foods (Eds. Y. K. Chang & S. S. Wang) pp. 311-319.

CLAYTOR, S. D. (1996). Novel, extruded foods from corn. Poster presented at AACC meeting, Baltimore, September, 1996.

KONSTANCE, R. P., STRANGE, E. D. & ONWULATA, C. I. (2002). Processing properties of extruded corn-soy blends. Journal of Food Science, 67 (1), 347-350.

LEMUZ, C. R., PRUITT, L. E., FALLER, J. F., ECKHOFF, S. R. & RAUSCH, K. D. (2000). Dry milling and extrusion performance of corn meal obtained from specific corn hybrids. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

LI S. Q., ZHANG, H. Q., JIN, Z. T. & HSIEH, F. H. (2005). Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. International Journal of Food Science and Technology, 40, 731-741.

NORTON, C. R. T., MITCHELL, J. R. & BLANSHARD, J. M. V. (1998). Crackly textures. Journal of Texture Studies, 29, 239-253.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H (2001). Coextrusion of dietary fibre and milk proteins in expanded corn products. Lebensm-Wiss Und Tech, 34 (7), 424-429.

Corn Flour Pellets

GIMENO, E., MORARU, C. I. & KOKINI, J. L. (2004). Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating. Cereal Chemistry, 81 (1), 100-107.

Corn Porridge

KONSTANCE, R. P., ONWULATA, C. I., SMITH, P. W., LU, D., TUNICK, M. H., STRANGE, E. D. & HOLSINGER, V. H. (1998). Nutrient-based corn and soy products by twin-screw extrusion. Journal of Food Science, 63 (5), 864-868.

SEFA-DEDEH, S., CORNELIUS, B., & AFOAKWA, E. O. (2003). Effect of fermentation on the quality characteristics of nixtamalized corn. Food Research International, 36, 57-64.

Couscous

ABOUBACAR, A. & HAMAKER, B. R. (1999). Physicochemical properties of flours that relate to sorghum couscous quality. Cereal Chemistry, 76 (2), 308-313.

ABOUBACAR, A. & HAMAKER, B. R. (2000). Low molecular weight soluble starch and its relationship with sorghum couscous stickiness. Journal of Cereal Science, 31 (2), 119-126.

Maize

LEAL-DIAZ, A. M., ROONEY, L. W., WANISKA, R. D., BARRON, M. & RIAZ, M. (2003). Evaluation of extrusion properties of quality protein maize and food grade maize. Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

Oats

ENGLESON, J. A. & FULCHER, R. G. (2002). Mechanical behaviour of oats: The groat effect. Cereal Chemistry, 79 (6), 787-789.

Oat Corn Extrudate

LIU, Y., HSIEH, F., HEYMANN, H. & HUFF, H. E. (2000). Effect of process conditions on the physical and sensory properties of extruded oat-corn puff. Journal of Food Science, 65, 7, 1253-1259.

Oatmeal

AMES, N. P. & RHYMER, C. R. (2003). Development of a laboratory-scale flaking machine for oat end product testing. Cereal Chemistry, 80 (6), 699-702.

RHYMER, C., AMES, N., MALCOLMSON, L., DUGUID, S. & BROWN, D. (2001). Laboratory scale method for testing genotype and environment effects on oatmeal quality. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

Porridge

ABOUBACAR, A., YAZICI, N. & HAMAKER, B. R. (2006). Extent of decortication and quality of flour, couscous and porridge made from sorghum cultivars. International Jounal of Food Science and Technology, 41, 698-703.

Rice-based Extrudates

ILO, S., BERGHOFER, E. & YING, L. (2000). Effects of extrusion cooking conditions on texture and structure of direct expanded products. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

Sorghum Flakes

McDONOUGH, C. M., ANDERSON, B. J., ACOSTA-ZULETA, H. & ROONEY, L. W. (1998). Steam flaking characteristics of sorghum hybrids and lines with differing endosperm characteristics. Cereal Chemistry, 75 (5), 634-638.

Soy Porridge

KONSTANCE, R. P., ONWULATA, C. I., SMITH, P. W., LU, D., TUNICK, M. H., STRANGE, E. D. & HOLSINGER, V. H. (1998). Nutrient-based corn and soy products by twin-screw extrusion. Journal of Food Science, 63 (5), 864-868.

Wheat

BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Wheat Endosperm

HADDAD, Y., BENET, J. C., DELENNE, J. Y., MERMET, A. & ABECASSIS, J. (2001). Rheological behaviour of wheat endosperm - proposal for classification based on the rheological characteristics of endosperm test samples. Journal of Cereal Science, 34 (1), 105-113.

HADDAD, Y., MABILLE, F., MERMET, A., ABECASSIS, J. & BENET, J. C. (1999). Rheological properties of wheat endosperm with a view on grinding behaviour. Powder Technology, 105, 89-94.

Wheat Flour Extrudates

LI, M. & LEE, T. C. (1996). Effect of cysteine on the functional properties and microstructures of wheat flour extrudates. J. Agric. Food Chem., 44 (7), 1871-1880.

PLUNKETT, A., AINSWORTH, P. & FULLER, D. (1999). The effect of fermentation on bubble formation and structural properties of an extruded cereal product. In: Bubbles in Food (Ed. G.M. Campbell, C. Webb, S.S. Pandiella & K. Niranjan), 21-31.

RINALDI, V. E. A., NG, P. K. W. & BENNICK, M. R. (2000). Effects of extrusion of dietary fiber and isoflavone contents of wheat extrudates enriched with wet okara. Cereal Chemistry, 77 (2), 237-240.

RYU, G. H. & NG, P. K. W. (2001). Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch, 53 (3), 147-154.

ZASYPKIN, D. V. & LEE, T. C. (1998). Extrusion of soybean and wheat flour as affected by moisture content. Journal of Food Science, 63 (6), 1058-061.

Wheat Seed Coats

MABILLE, F., GRIL, J. & ABECASSIS, J. (2001). Mechanical properties of wheat seed coats. Cereal Chemistry, 78 (3), 231-235.