What You Need to Know
During extrusion, protein denaturation begins at ~70–80 °C, unfolding chains that are then aligned by mechanical shear. At temperatures above 140 °C, Maillard reactions between reducing sugars and amino groups intensify, contributing to browning and flavor development. Moisture control and residence time balance unfolding, alignment, and reaction rates to achieve the desired texture and sensory profile.
The Science
Primary Reaction
Protein denaturation and alignment via heat and shear, coupled with Maillard reactions at high temperatures