Description
Extrusion cooking is a mechanical technique that shapes and textures ingredients using heat, shear, and pressure.
Technical
Extrusion cooking involves forcing a mixture of ingredients through a die, typically at temperatures between 140°C and 180°C and pressures of up to 100 bar, leading to the formation of Maillard reaction products and potentially acrylamide.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
toastednuttycaramelizedroastedearthysmoky
Origin & History
Civilization
Industrialized societies
Era
Late 19th century to present
Region