Selected physical properties, texture and sensory characteristics of extruded…

Directly expanded breakfast cereals were processed with a single screw extrusion-cooker TS-45 with L:D=16:1 at screw speed 120 rpm, shaped on the circular open die 2 mm in diameter. Wholegrain wheat flour in amount of 50, 60 and 70% of total mass was the basic raw material, additionally corn grit, rice flour, cocoa and sugar were used. The initial moisture content of raw materials was set to 1…