Features Of Puffed Food Which Produced By Twin Screw Extruder Puffed Food Making Machine The starch in the cereal raw materials is quickly gelatinized during the full automatic puffing snacks processing line, which significantly increases the hydration rate of protein and carbohydrates. The gelatinized starch will not age after being placed for a long time. The protein-rich plant materials are extruded and expanded at high temperature for a short time in the industrial puffed food extruder machine, the protein is completely denatured, and the tissue structure becomes porous, which is beneficial to contact with human digestive enzymes, thereby improving the utilization and digestibility of protein.
The processing of cereals generally requires processes such as mixing, forming, baking or frying, sterilization, drying or crushing, and equipped with various equipment; while the extrusion method is used to process cereals, because the extrusion process Finish mixing, crushing, sterilization, compression molding, dehydration and other processes to make expanded products or expanded and structured products, which significantly shortens the production process and reduces the production cost. At the same time, it can save more than 20% of energy. Therefore, it is a new energy-saving process.
