Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review
Wheat is one of the most important cereal crops and a critical ingredient in a wide range of ready-to-eat products, such as bread, noodles, cakes, and snacks, due to its favorable sensory attributes and processing properties. Extrusion, a process commonly used in the food industry, has proven effect...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2025-09-01
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| Series: | Food Physics |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2950069925000040 |
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| author | Junjie Chen Qiang Liu Siqi Zhao Liping Guo Xinbo Zhuang Xuehong Chen Tingting Tao Chao Ding |
| author_facet | Junjie Chen Qiang Liu Siqi Zhao Liping Guo Xinbo Zhuang Xuehong Chen Tingting Tao Chao Ding |
| author_sort | Junjie Chen |
| collection | DOAJ |
| description | Wheat is one of the most important cereal crops and a critical ingredient in a wide range of ready-to-eat products, such as bread, noodles, cakes, and snacks, due to its favorable sensory attributes and processing properties. Extrusion, a process commonly used in the food industry, has proven effective in enhancing the nutritional value and functionality of wheat-based products by precisely controlling processing parameters. In this review, we explore the effects that extrusion process parameters have on the structural, functional, and physicochemical properties (e.g., expansion ratio, water absorption index, water solubility index, texture, viscosity, and digestibility) of wheat-based products. We also discuss specific applications of extruded wheat products. The findings of this review highlight how including an extrusion process can improve product quality and advance wheat-based product development in the food industry. |
| format | Article |
| id | doaj-art-92199376adc040c9a4ae5206620190c9 |
| institution | Kabale University |
| issn | 2950-0699 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Food Physics |
| spelling | doaj-art-92199376adc040c9a4ae5206620190c92025-02-07T04:48:37ZengKeAi Communications Co., Ltd.Food Physics2950-06992025-09-012100050Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A reviewJunjie Chen0Qiang Liu1Siqi Zhao2Liping Guo3Xinbo Zhuang4Xuehong Chen5Tingting Tao6Chao Ding7College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, 3 Wenyuan Road, Nanjing, Jiangsu 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, 3 Wenyuan Road, Nanjing, Jiangsu 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, 3 Wenyuan Road, Nanjing, Jiangsu 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, 3 Wenyuan Road, Nanjing, Jiangsu 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, 3 Wenyuan Road, Nanjing, Jiangsu 210023, ChinaSchool of Food and Bioengineering, Xuzhou Institute of Technology, 2 Lishui Road, Yunlong District, Xuzhou, Jiangsu 221018, ChinaSchool of Tea and Food Science Technology, Jiangsu Vocational College of Agriculture and Forestry, 19 Wenchang East Road, Jurong, Jiangsu 212499, China; Corresponding author.College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, 3 Wenyuan Road, Nanjing, Jiangsu 210023, China; Department of Science and Technology, Xuzhou Institute of Technology, 2 Lishui Road, Yunlong District, Xuzhou, Jiangsu 221018, China; Corresponding author at: College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, 3 Wenyuan Road, Nanjing, Jiangsu 210023, China.Wheat is one of the most important cereal crops and a critical ingredient in a wide range of ready-to-eat products, such as bread, noodles, cakes, and snacks, due to its favorable sensory attributes and processing properties. Extrusion, a process commonly used in the food industry, has proven effective in enhancing the nutritional value and functionality of wheat-based products by precisely controlling processing parameters. In this review, we explore the effects that extrusion process parameters have on the structural, functional, and physicochemical properties (e.g., expansion ratio, water absorption index, water solubility index, texture, viscosity, and digestibility) of wheat-based products. We also discuss specific applications of extruded wheat products. The findings of this review highlight how including an extrusion process can improve product quality and advance wheat-based product development in the food industry.http://www.sciencedirect.com/science/article/pii/S2950069925000040ExtrusionProcessing parametersPhysicochemical propertiesTextureNutrition |
| spellingShingle | Junjie Chen Qiang Liu Siqi Zhao Liping Guo Xinbo Zhuang Xuehong Chen Tingting Tao Chao Ding Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review Food Physics Extrusion Processing parameters Physicochemical properties Texture Nutrition |
| title | Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review |
| title_full | Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review |
| title_fullStr | Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review |
| title_full_unstemmed | Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review |
| title_short | Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review |
| title_sort | effect of extrusion processing on the structural functional and physicochemical properties of wheat and wheat based products a review |
| topic | Extrusion Processing parameters Physicochemical properties Texture Nutrition |
| url | http://www.sciencedirect.com/science/article/pii/S2950069925000040 |
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