Preparation of whole-wheat instant powder from dehulled wheat by ethanolic extrusion

This study investigated the efficacy of ethanolic extrusion in producing whole-wheat instant powder that dissolves and pastes well in both cold and hot water, using dehulled wheat kernel as the raw material. Varying ethanol concentrations, extrusion temperatures, and screw speeds were explored through single-factor experiments and an orthogonal test for process optimization. Optimal parameters of an extrusion temperature of 125 °C, a screw speed of 90 rpm, and an ethanol content of 9.35% were identified. Under these conditions, the whole-wheat instant powder exhibited superior dispersibility, forming a creamy consistency in cold water with a viscosity of 1472 cP. It also demonstrated a short dispersion time (15 s) and minimal agglomeration (0.5%) in hot water (80 °C). These findings highlight potential applications of ethanolic extrusion for developing various convenient whole grain instant powders with a high viscosity while maintaining the dietary fiber content.