Description
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.
Technical
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.
Science
Primary Reaction
Heat-induced gelatinization of starch and denaturation of proteins
Sensory Profile
Aroma ()
toasted graincaramelized sugarsmaillard-richnutty depthearthy warmth
Origin & History
Civilization
Italian
Era
19th century