1.

Introduction

2.

Food Extrusion Technology

3.

Pasta

3.1.

Definition

3.2.

Market for Pasta

3.3.

Production of Pasta

3.3.1.

Raw Materials

3.3.2.

Material Handling

3.3.3.

Short Goods, Long Goods and Process Technology

3.3.4.

Drying

3.3.5.

Intermediate Storage

3.3.6.

Thermal and Electrical Infrastructures

3.3.7.

Pasta Quality

4.

Modified Flours

4.1.

Definition and Possible Application

4.2.

Production of Modified Flours

4.2.1.

Process

4.2.2.

Production Plant for Modified Flours

4.3.

Technological Aspects of Extrusion Cooking

4.4.

Effects of the Process Variables on Parameters and Functional Properties of Modified Flours

4.4.1.

Effect of Process Variables on Parameters

4.4.2.

Effect of Parameters on Functional Properties

4.4.3.

Effect of Functional Properties on Finished Products

5.

Breakfast Cereals

5.1.

Definition and Historical Background

5.2.

Processes

5.2.1.

Batch Cooking

5.2.2.

Gun Puffing

5.2.3.

Shredding

5.2.4.

Cooking Extrusion

5.2.5.

Coating and Inclusions

5.2.6.

Production Plant for Breakfast Cereals

6.

Reconstituted and Fortified Cereal Grains, e.g. Rice Kernels

6.1.

Importance of Rice as a Food

6.2.

Rice Milling and Nutrient Losses

6.3.

Extrusion Process for the Production of Tailor-made Rice Products

6.3.1.

Quick Cooking Rice

6.3.2.

Instant Rice

6.3.3.

Additive Product

6.3.4.

Fortification of Reconstituted Rice

7.

References