| tarch degradation during extrusion cooking of a corn/soybean mixture (70/30, w/w) with a thermostable ;Microbial destruction during extrusion cooking of a corn/soybean mixture was investigated with spores of Bacillus globigii (Bacillus subtilis ATCC 9372). Heat injury of the spores was observed at 80/100;Scanning electron micrographs illustrated that loss of starch granule integrity increased with increasing dough temperature, enzyme level, feed moisture and decreasing screw speeds. In vitro hydrolysis rates of extrudates processed with the thermostable... |
