Development of Highland Barley Powder Extrusion Gelatinization

Using the twin-screw extrusion modification methods to process instant nutrition powder,the technological parameters: extrusion temperature,material moisture content,screw speed on the physicochemical properties of the product quality characteristics were studied. The results indicated that material moisture content,screw speed,and extrusion temperature significantly affected( P 0. 05) the quality of barley nutrition powder product. The response surface experiment showed that the optimum processing conditions of instant nutrition powder were screw speed of 290 r / min,temperature of 165 ℃,and moisture content of 16. 5%. The indicators of barley pre-gelatinized flour obtained under the optimal conditions were expanded degrees 3. 14,injectivity index 5. 92,density 0. 53,and IOD 5. 44.