Table 1.

Process parameters and product properties of the 16 samples obtained by extrusion-cooking with different screw configurations, different last-barrel set temperatures and different moisture contents. The four selected samples for in-depth analysis are underlined. The data represent a single extrusion-cooking experiment starting from one batch of wheat bran. Standard deviations are indicated between brackets. SME—specific mechanical energy, SWBC—strong water-binding capacity.

Configuration	Moisture Content (%)	Screw Speed (rpm)	Temperature in the Last Barrel (°C)	Outlet Pressure (Bar)	SME (kJ/kg)	Product Temperature (°C)	SWBC (g/g dm)	Extract Viscosity (mPa·s)	Sample Coding
Low shear	33	310	120	25.6	92	105.1	1.18 (±0.03)	1.46 (±0.03)	LS33
Low shear	23	310	120	39.6	122	114.1	1.22 (±0.01)	1.50 (±0.00)	LS23
Medium shear	23	310	120	58.4	139	121.7	1.06 (±0.04)	1.7 (±0.03)	MS23
Medium shear	33	310	145	21.6	92	129.5	1.04 (±0.08)	1.45 (±0.03)	MS33T
Medium shear	23	310	145	41.7	130	139.7	1.13 (±0.14)	1.85 (±0.02)	MS23T
High shear	27	310	120	60.8	148	123.9	1.08 (±0.04)	2.17 (±0.05)	HS27
High shear	23	310	120	42.7	143	118.5	1.04 (±0.01)	1.99 (±0.04)	HS23
High shear	33	310	120	22.0	111	105.6	0.97 (±0.04)	1.65 (±0.02)	HS33
High shear	33	310	145	18.1	110	123.8	1.11 (±0.04)	1.61 (±0.04)	HS33T
High shear	27	310	145	28.2	125	129.6	1.07 (±0.02)	1.70 (±0.04)	HS27T
High shear	23	310	145	36.7	140	129.2	1.13 (±0.08)	2.49 (±0.05)	HS23T
Very high shear	33	310	120	27.2	114	106.8	0.99 (±0.04)	1.65 (±0.1)	VHS33
Very high shear	27	310	120	45.1	139	113.8	0.95 (±0.03)	1.95 (±0.03)	VHS27
Very high shear	23	310	120	52.9	164	120.6	1.05 (±0.03)	2.96 (±0.03)	VHS23
Very high shear	27	310	145	37.3	132	129.8	1.03 (±0.03)	2.46 (±0.02)	VHS27T
Very high shear	23	310	145	37.8	109	133.5	1.04 (±0.01)	2.23 (±0.02)	VHS23T