Basis of cereal starch expansion

摘要: Abstract Expansion of cereals and starches has been known to us for several centuries. Various high-temperature short-time methods have applied bring about the desired expansion cereals. A few decades ago, extrusion technology replaced most conventional technologies produce expanded other similar products. Since processing is a versatile process, it found permanent place in Food Industries. However, all do not expand equally, due raw material quality differences. The branched structures their contents seem control extrusion-expansion methods, variables, chemical additives, γ-irradiation combinations, used alter starch relationships properties studied. Overall, appears that changes fraction affect volume greatly.