SVIBOR - Project code: 4-07-067

MINISTRY OF SCIENCE AND TECHNOLOGY

Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr

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Project code: 4-07-067


EXTRUSION EFFECTS ON TECHNICAL PARAMETERS OF FLOUR-BASED PRODUCTS


Main researcher: UGARČIĆ, ŽANETA (126592)


Assistants
Type of research: developmental
Duration from: 01/01/91. to 07/01/95.
Papers on project (total): 31
Papers on project quoted in Current Contents: 6
Institution name: Prehrambeno tehnoloski fakultet, Osijek (113)
Department/Institute: LABORATORY FOR FOOD INDUSTRY PROCESSES, LABORATORY FOR FRUIT AND VEGETABLE PRESERVATION AND PROCESSING TECHNOLOGY
Address: Vijenac Ivana Meštrovića 7
City: 31000 - Osijek, Croatia
Communication
Phone: 385 (0)31 25 344
Phone: 385 (0)31 55 16 15
Fax: 385 (0)31 54 26 721
Summary: Extrusion technology has been used wordewide for many years. Flour extrusion of different cereals results in a variety of products that are used as finished or semi-finished products. Semi-finished products include different types of pasta and instant products. Finished products comprise varions cereals used for breakfast, snacks and other products which expand when fried. These products apart from the snack types whose production is based on corn grits are represented to a smaller degree corn grits, a high variety of extruded products which contain different cereal additives of high nutritional value or cereal grain parts is produced all over the world. The past research carried out in our country referred mainly to corn-grits based production. Our research based on corn grits and a significant number of additives (flour of varions cereals in varions proportions, kobbled cereal grains, natural aromas) will be directed towards monitoring and determining all variable parameters of extrusion. The data obtained by the measuring and regulating systems and the PCs connerted to the extruder, will serve as parameters that could be both directly and proportionaly applied as industrial standards. Besides determining the basic extrusion parameters, the basic technical and economic parameters connected with the new forms of extruders will be also determined. All new products will be monitored and controlled in the process of storing.

Keywords: Extrusion, snacks, cereal flour, tehnical parameters

Research goals: The goal of the projekt is to determine all necessary parameters for the development of new extruded products based on corn flour and other types of cereal flours e.g. wheat, rye, oats, soya, and several additives (e.g. germs, bran, aroma etc.). The effect of different temperatures, pressures and humidity on the phisico-chemical and organoleptic properties of the given extrudates will be investigated. It is also planned to study the extrusion effect on the quality of aromatic extrudates along with the identification and modification of the present technical parameters. It is expected that the total research results will be applied in industrial production of new products without any need for additional test production. All research will be done on the extruder designed to transfer all results and measurable parameters proportionally to the big industrial extruders.

COOPERATION - INSTITUTIONS


  1. Name of institution: IPK Osijek "Croatia" Poduzeće u društvenom vlasništvu za promet i preradu žitarica
    Type of institution: State institute
    City: 31000 - Osijek, Croatia

  2. Name of institution: "Sloboda" Poduzeće za proizvodnju keksa i kruha
    Type of institution: State institute
    City: 31000 - Osijek, Croatia

  3. Name of institution: PIK Đakovo "Đakovština", Mlinovi i pekara
    Type of institution: State institute
    City: 54 300 - Đakovo, HRVATSKA

  4. Name of institution: PPK Kutjevo, RJ "Požežanka"
    Type of institution: State institute
    City: Požega, Hrvatska

OTHER ACHIEVEMENTS


  1. Name: TORTELLINI I RAVIOLI I TJESTENINA ZA LAZAGNE
    Type of achievement: Technology
    Authors: ŽANETA UGARČIĆ-HARDI, MARKO KRSTANOVIĆ, LJILANA PERIĆ

  2. Name: DIJETNI KRUH
    Type of achievement: Technology
    Authors: ŽANETA UGARČIĆ-HARDI, FERIĆ VELIMIR
Other information about the project.
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Last update: 10/16/95
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