Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 429862
Title Structuring of expanded snacks based on patato ingredients : a review
Author(s) Sman, R.G.M. van der; Broeze, J.
Source Journal of Food Engineering 114 (2013)4. - ISSN 0260-8774 - p. 413 - 425.
DOI https://doi.org/10.1016/j.jfoodeng.2012.09.001
Department(s) Food Process Engineering
FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) glass-transition temperature - damaged starch granules - physical-properties - extruded products - bubble-growth - semicrystalline polymers - rheological properties - extrusion behavior - sodium-chloride - foaming process
Abstract In this paper we review the current knowledge on the structuring via bubble expansion of starchy snacks, which are formulated on the basis of potato ingredients. These snacks are rarely discussed in scientific literature, but there are a scant number of patents dealing with various formulations and process descriptions. The general trends in the snack processing, we have described in a formal way using the Complex Dispersed Systems notation, augmented with a depiction of the processing pathway in the supplemented state diagram of starch. With this general framework in mind, we have compared the information given in the patents with scientific literature on cereal-based snacks. Based on this comparison we have formulated hypotheses about the functionality of the various ingredients with respect to the structuring of the potato snacks.
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