In the extrusion process, the moisture content of the dough would be about 28% and the extrusion temperature, i.e. the temperature of the extrusion barrel, would be around 54 ° C, low enough to avoid cooking the product.
The extrusion barrels are equipped with water cooling jacket to maintain the required temperature.
Extruded dough has a lower moisture content requiring a shorter drying time to complete the preparation of the pasta.
The strands of the extruded moisture were allowed to descend into a hot water bath underneath, maintained at 90-95 ° C.
The structure of the extruded food products is determined by the physical and chemical changes that occur within the extruder barrel and at the die such as starch gelatinization and protein denaturation.
These changes are dependent on the extrusion process variables, that is, cold extrusion versus hot extrusion.
Noodle extrusion process
