Extrusion cooking : technologies and applications
Robin C. Guy
Abstract
Part 1 General influences on quality: Raw materials for extrusion cooking i?½ structure-forming materials based on starch, structure-forming materials based on protein, dispersed-phase filling materials based on starch, ingredients that act as plasticisers and lubricants, soluble solids, nucleating substances, colouring substances, flavouring substances Selecting an extruder Optimised thermal performance in extrusion Effective process control Extrusion and nutritional quality. Part 2 Specific extruded products: Breakfast cereals Snack foods Baby foods.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
extrusion cooking is used for snack foods
“Snack foods.”
extrusion cooking is used for breakfast cereals
“Breakfast cereals.”
extrusion cooking is used for baby foods
“Baby foods.”
extrusion cooking affects nutritional quality