Extrusion Process in Cereal and Confectionery Technologies

Extrusion is a promissing chemical-engineering process that allows effective modification of food properties - especially sensory and textural ones. It can also be used for adjusting the nutritional properties - e.g. to create slowly digestible or resistant starch. The presented examples show the ability to exploit this process in cereal technology and in confectionery manufacture. Every application requires paying attention not only to the selection of raw materials and extrusion parameters, but also to the suitable design of the extruder.