Effects of Twin-screw Extrusion Cooking on the Degree of Gelatinization of Ordinary Corn Flour

Extrusion cooking conditions on the degree of gelatinization(DG) with ordinary corn flour as raw material were researched in the paper.Results showed as follows: with the increasing of moisture content,DG of extrusion corn flour firstly increased and then decreased and reached maximum as 96.03% when moisture content was 35%;DG of extrusion corn flour firstly increased and then decreased slightly with the increasing of extrusion temperature and reached maximum as 94.1% when extrusion temperature was 150℃;DG of extrusion corn flour presented a trend of firstly increased and then decreased with the increasing of screw speed and reached maximum as 93.7% when screw speed was 225r/min.