Extrusion processing is widely utilized in the food and feed industries for the manufacture of value-added products. Extrusion processing is a versatile technology producing a wide range of products, including confectionery products, pasta, ready-to-eat (RTE) cereals, flat bread, snack products, texturized proteins, and pet foods. A broad range of operating parameters is used to manufacture products with a large variety of structures and textures, ranging from high moisture (up to 75%)–low temperature (as low as 50°C)–low shear in texturized vegetable and pasta production to low moisture (as low as 11%)–high temperature (as high as 180°C)–high shear in breakfast cereal and snack production | Characterization of Cereals and Flours Properties Analysis and Applications edited by Gõnủl Kaletunẹ The Ohio State University Columbus Ohio . Kenneth J. Breslauer Rutgers University Piscataway New Jersey . MARCEL DEKKER Marcel Dekker Inc. New York Basel Copyright 2003 by Marcel Dekker Inc. All Rights Reserved. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. ISBN 0-8247-0734-6 This book is printed on acid-free paper. Headquarters Marcel Dekker Inc. 270 Madison Avenue New York NY 10016 tel 212-696-9000 fax 212-685-4540 Eastern Hemisphere Distribution Marcel Dekker AG Hutgasse 4 Postfach 812 CH-4001 Basel Switzerland tel 41-61-260-6300 fax 41-61-260-6333 World Wide Web http The publisher offers discounts on this book when ordered in bulk quantities. For more information write to Special Sales Professional Marketing at the headquarters address above. Copyright 2003 by Marcel Dekker Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying microfilming and recording or by any information storage and retrieval system without permission in writing from the publisher. Current printing last digit 10 987654321 PRINTED IN THE UNITED STATES OF AMERICA Copyright 2003 by Marcel Dekker Inc. All Rights Reserved. FOOD SCIENCE AND TECHNOLOGY A Series of Monographs Textbooks and Reference Books EDITORIAL BOARD Senior Editors Owen R. Fennema University of Wisconsin-Madison Y. H. Hui Science Technology System Marcus Karel Rutgers University emeritus Pieter Walstra Wageningen University John R. Whitaker University of California-Davis Additives p. Michael Davidson University of Tennessee-Knoxville Dairy science James L. Steele University of Wisconsin-Madison Flavor chemistry and sensory analysis John H. Thorngate III University of California-Davis Food engineering Daryl B. Lund .
