Effect of extrusion processing on wheat protein organization characteristics

Using the technique of double screw extrusion, with gluten flour, wheat flour, baking soda, monostearin, water as the raw material, the influence of different formula on wheat protein organization characteristics was studied, the formula with the response surface analytic method of four factors and three levels was designed.The results showed that the optimal formula of prepared wheat tissue protein: with wheat flour 100g as a basic, water was 70.19g, gluten flour was 16.17g, monostearin was 2.54g, baking soda was 2.52g, the degree of organization of prediction extrusion product in the conditions was 1.133.In the experimental certification, organization degree was 1.112 ± 0.018.