Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.

Interestingly, changing the screw configuration resulted in highly significant changes in product temperature ( p < 0.0001) and in a less significant yet visible trend on SME (0.1 > p > 0.05).

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An increasing trend in viscosity when the number of work sections was increased was also observed with linear modelling, showing that screw configuration and moisture content had a tendency to influence the extract viscosity ( p -values between 0.05 and 0.1, Table 2 ).

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For the A/X ratio, a decreasing trend was observed when SME was increased.

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