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The extrusion process is recognized as the most versatile processing technology, and it can be used to produce food with higher nutritional, functional, and sensory qualities. The extrusion process involves forcing a mixture of ingredients through a small die under controlled conditions of temperature, pressure, and shear. This review highlights the main effects of the process parameters (feed rate, feed moisture, screw speed, barrel temperature, raw material characteristics, etc.) and system parameters (specific ...

Legumes are nutritious ingredients that can be used in bakery industry. However, in order to minimize their antinutrients contents and unpleasant flavor, germination can be applied. The aim of the present paper was to investigate the proximate composition and minerals profiles of composite flours made of refined wheat flour and germinated legumes (beans, lentil, soybean, chickpea and lupine) in different levels. The results showed an increase of protein and ash contents as the addition level was higher, while a re...