ABSTRACT

Introduction ............................................................................................................ 170 Extruded Snacks Expanded at Die ......................................................................... 171

Baked Collets .................................................................................................... 171 Fried Collets ...................................................................................................... 173 Flat or Crispy Bread .......................................................................................... 175

Extruded Snacks Expanded in a Frier or Oven ...................................................... 178 Extruded Snack Pellets Expanded in a Fryer or Oven ...................................... 179 Extruded Snack Chips Expanded in a Fryer or Oven ....................................... 181

Production of Breakfast Cereals with Extrusion .................................................... 182 Flaked Breakfast Cereals ................................................................................... 182 Expanded Breakfast Cereals ............................................................................. 186 Shredded Breakfast Cereals .............................................................................. 188

Production of Confectioneries with Extrusion ....................................................... 189 Extruders of Confectioneries............................................................................. 190 Manufacturing of Confectionery Products with Extrusion ............................... 190

Forti•cation of Extruded Snacks ........................................................................... 191 Protein Forti•cation of Extruded Snacks .......................................................... 191 Incorporation of Meats into Extruded Snacks ................................................... 192 Vitamin Forti•cation of Extruded Snacks ......................................................... 192 Fiber Forti•cation of Extruded Snacks ............................................................. 193 Incorporation of Nuts into Extruded Snacks ..................................................... 193 Antioxidant Forti•cation of Extruded Snacks ................................................... 193

Production of Snacks with Coextrusion ................................................................. 194 Extrusion with Supercritical Carbon Dioxide ........................................................ 195

Carbon Dioxide and Supercritical Carbon Dioxide .......................................... 196 Incorporation of Supercritical Carbon Dioxide into Extruder and Its Effect on Dough ........................................................................................................... 197 Expansion with Supercritical Carbon Dioxide .................................................. 198 Bene•ts of Extrusion with Supercritical Carbon Dioxide................................. 199

The extrusion process that is used for the processing of polymers in the plastic industry is also used for the processing of food materials with a screw rotating in an extruder and a cutter at the end of a die in the food industry. Extrusion is a complex process including several process variables that affect several measured feed and process parameters, which determine the product quality detected with several factors. The complexity of extrusion is due to the presence of several process variables, measured feed and process parameters, and quality factors and their multiple effects on each other, so it is not easy to state the effect of one process variable or measured feed and process parameter. Figure 7.1 shows the effect of one process variable or measured feed and process parameter on another feed and process parameter or quality factor in a simple way. Any parameter or factor is affected by one or more process variable or measured feed and process parameter before the one directional arrow showing the parameter or factor in Figure 7.1.