Abstract
Extrusion is an important technology for processing grain-based products and adds immense value to raw materials ranging from corn, wheat, and rice to sorghum, oats, and soybeans. These raw materials can be in the form of whole-grain flours, dehulled flours, starches, concentrated or isolated cereal and legume proteins, or bran. Extrusion has been used for industrial applications such as rubber and plastics since the late 19th century and has been applied to food products since the 1930s. This technology has gained widespread use in the food industry because of its several benefits, including its economics and versatility. Today extruded products comprise a multibillion dollar market in the United States alone. These products include foods such as breakfast cereals, savory snacks, pastas, confectioneries, and texturized vegetable proteins, as well as products for animal consumption such as pet foods and aquatic feeds.
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