In order to verify the possibility of use of the extrusion-cooked wheat-soybean flour for sponge cake, water absorption (WA) and whipping properties of these flours were studied, which were, previously, extruded in three speeds screw rotation (SSR) and three barrel temperatures (BT), being used three moisture levels. WA, expansion of foam (EF) and stability of foam (SF) increased as increased SSR and BT at 23% moisture. However, at 26 and 29% moisture, the largest values of WA and of SF were obtained in 150 rpm at 90ºC. EF increased as SSR increased at 80ºC, but at 90 and 100ºC, the largest values were verified in 150 rpm. In conclusion, the mixed flour with 23% moisture, extruded in 180 rpm at 100ºC, as well as that one with 26% moisture, extruded in 150rpm at 90ºC, are recommended for use in sponge cake.
pre-cooked flour; wheat-soybean mixture; technological properties
