Absorción de agua de masas alimenticias de trigo y soya precocidas por extrusión

The objective of this work was to evaluate effects of barrel temperature (BT) of extruder, moisture level of wheat and soybean mixture, and soybean ratio on water absorption (WA). Results showed that, an increase in BT and moisture level caused an increase of AA, except for that with 40% soybean. At ratio of 30 and 40% soybean, WA increased at lower BT, but decreased at higher BT with an increase of soybean ratio at the same moisture level. Beyond 30% soybean, occurred only a little increase.