Abstract
Red bean flours containing either low or high moisture were extruded at dough temperatures of either 90, 110, or 124C at screw speeds of either 80, 120, or 160 rpm in a Brabender Model PL-V500 single screw laboratory extruder. Resulting extruder torque and extrudate yield, expansion, density, breaking strength, and water absorption and solubility indices were measured. Moisture significantly (P < 0.01) influenced torque, expansion, while temperature significantly influenced torque, expansion, breaking strength and water absorption index. Screw rpm only influenced yield.
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