Wet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze‐dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel temperatures of 120, 145, and 170°C with screw speeds of 100, 150, and 200 rpm. Changes in digestibility and water‐holding capacity were measured, and the results were compared to similarly processed dry corn gluten meal (DCGM) at pH 7.0.
|Original language||English (US)|
|Number of pages||2|
|Journal||Journal of food science|
|State||Published - Sep 1985|