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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 ...

Grape seed flour (GSF) is a viable ingredient used in bread-making to improve its nutritional value. Wheat flour bread is the most consumed bread, mainly produced from white flour which has a reduced nutritional value. In this study GSF from white wine pomace, at different particle sizes was used in wheat flour type 550 at levels from 3% to 9%. This type of wheat flour was of a strong one for bread making with a low deformation index which presented a low alpha amylase activity due to its falling number index valu...

Particle size is an essential concept in flour milling which influences dough rheological properties and food product quality. The grape seeds flours (GSF) obtained by further grinding grape seeds vary in particle size and differ in chemical composition. Grape seeds selected from red wine pomace and wheat flour of a low extraction rate of 480 type were used in samples formulation. The objective of this work was to investigate the influence of different particle sizes and addition levels of grape seeds flour (GSF) ...