Extrusion, pasta starch

Zardetto Dalla Rosa in 2006 studied the evaluation of the chemical and physical characteristics of fresh egg pasta samples obtained by using two different production methodologies extrusion and lamination. Authors evaluated that it is possible to discriminate the two kinds of products by using FT-NIR spectroscopy. FT-NIR analysis results suggest the presence of a different matrix-water association, a diverse level of starch gelatinization and a distinct starch-gluten interaction in the two kinds of pasteurised samples. 

Mercier, C., Comparative modifications of starch and starchy products by extrusion cooking and drum-drying, in Pasta and Extrusion Cooked Foods, Mercier, C. and Cantarelli, C., eds., Elsevier Applied Science, London, U.K., 1987, p. 120. 

Nowadays, most breakfast cereals are made either by original traditional processes or by using alternative extrusion methods. Commercial flakes, shreds, and oven-puffed cereals could be alternatively manufactured via extrusion. There are two major types of extrusion processes cold and thermoplastic. Cold extrusion is almost exclusively applied for production of pasta products (Chapter 10), whereas thermoplastic extrusion is used for manufacturing breakfast cereals and snack foods (Chapter 12). Undoubtedly, the most popular and versatile extrusion process is thermoplastic, defined as the combination of heat and mechanical shear to enhance starch gelatinization and dextrinization, protein denaturation, and inactivation of microorganisms, enzymes, and antinutritional factors. The changes in the properties of the starch and proteins result in the formation of a plastic material that could be formed and/or restructured into desired configurations. 

Uses Emulsifier, dough conditioner, starch complexing agent, crumb softener in bread, rolls, bread improvers, cakes, cereals antisticking agent in pasta prods. extrusion aid for snacks Properties Powd. HLB 4.3 100% cone. 

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