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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Extrusion forces dough through a die at high temperature and pressure to create a porous, aerated structure that defines the crispness of pasta and puffed cereals.
Origin: Italian (19th century) — Italy
See full technique reference →During extrusion, heat causes starch gelatinization and protein denaturation, while mechanical shear aligns polymer chains, producing anisotropy. The rapid expansion and cooling of the extrudate trap air, creating a highly porous matrix that imparts a crisp mouthfeel.
Primary Reaction
Heat-induced gelatinization of starch and denaturation of proteins
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