Study on the Deep Processing of Extrusion Modification and Gelatinization Degree of Millet Powder

Abstract

This paper takes millet powder as the test object, adopts extrusion modification treatment, optimizes the technological parameters of the modification by single factor and response interview. The results show that the best technological parameters of the modified rice powder are: the water content is 22%, the extrusion temperature is 140 °C, the particle size of millet powder is 142 μm and the screw speed is 20Hz. Under this condition, the gelatinization degree of millet flour was 93.2%. The factors influencing the paste degree of millet powder were: water addition > extrusion temperature > grain size of millet powder > screw speed. This paper aims to provide reference for developing healthy food of cereal powder and provide basis for the deep processing and utilization of millet powder.