The effects of twin screw extrusion cooking of maize grits at different high moisture contents are described. Starch granules survive in the extrudate at high extrusion moisture or with a low shear screw configuration. The aqueous dispersion rheology of the milled extrudate and its dependence on shear rate and heat treatment is explained in terms of the starch swelling behaviour and solubility. These data resemble that of raw maize most closely for the low shear screw configuration. For the high shear configuration under similar conditions of moisture, temperature and mechanical energy dissipation, starch granules are not seen and the dispersion rheology is markedly different from that of raw maize.
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Brenner et al. (1986) studied this question.
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