Production of flat bread by extrusion cooking using different wheat/rye ratios, protein enrichment and grain with poor baking ability

Abstract

Flat-bread-like products were continuously produced on a Creusot-Loire twin-screw extrusion-cooker using wheat and rye flours of different qualities, their mixtures and unmilled whole grain as raw materials. Feed rate and feed moisture content were used as process variables. Soy protein, wheat gluten, sodium caseinate and milk powder were used as protein sources in enrichment experiments. The effects of raw materials, ingredients and process variables on specific volume, degree of expansion, water content, breaking force, sensory quality and some other product characteristics on energy consumption were determined and are discussed. Acceptable flat bread could be produced by extrusion-cooking even from relatively poor quality raw materials.