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extrudates

extrudates

extrudates

extrudates

2

Broad bean addition endowed sorghum extrudates with the strong atmosphere of bean flavor .

并且蚕豆粉赋予了高粱粉挤压产品浓郁的豆香味。

3

The gums could increase the water solubility and decrease the volume expansion of starch extrudates.

植物胶能够提高淀粉胶体挤压物的水溶性，降低其膨胀体积。

5

The broad bean addition levels was 20% to 30%, extrudates had strong bean flavor , appropriate aroma , and better quality .

添加 20%~30%的蚕豆粉，产品豆香味浓郁，焦糊香味适宜，品质较好。

6

Tannic acid affected taste of extrudates significantly , and extrudates were bitter when the bran addition level was higher than 15% .

单宁酸显著影响产品的口感，麸皮添加量大于 15%时产品苦涩。

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