Galen J. Rokey, Manager, Wenger Mfg., Inc., Kansas, USA
Email: grokey@wenger.com
I. Benefits of proper particle size in raw materials
a. Product appearance
b. Reduction of blocked die orifice
c. Ease of cooking
d. Increase in throughputs
II. Protein constituents in recipe
a. Functional versus non-functional sources
b. Impact of high levels of vegetable proteins
III. Starch components of the recipe
a. Starch functionality
b. Recommended starch levels
IV. Effects of fat in the diet
a. Internal versus external fat addition
b. Impact of fat levels on the product technical properties
c. Proper analysis methods for fat levels
V. Role of minor ingredients
a. Vitamins and pigments
b. Humectants and other preservatives
c. Rework
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