Drying and Cooling of Bakery Grist at Its Finest with Carousel Dryer-Cooler (Published in dei-Germany).
Drying of bulk material can be a tricky and interesting process, simply because of the volume and number of material is larger. In order to provide an optimal drying process, it is important to understand the nature of the material to be dried. Some material may require gentle mechanical and thermal handling.
One example of the material is bakery grist (blend of wheat or grains). This is a pre-processed dough-like-mass consist of coarsely ground cereals, intended for baking whole-meal bread. When entering the dryer, it is quite pasty and sticky. The dryer-cooler (figure 1) is expected to lower the moisture down to around 10%. The drying temperature must not exceed 50°C in order to preserve the nutritive value.
READ MORE 
Ingredient Contribution in Extruded Product - Carbohydrate Sources
During extrusion, there will be some changes in physical, chemical, functional, and nutritional properties.
Denaturation of protein is the most important attribute in changing the extrudate properties. According to Camire in Riaz (2000), protein changes during extrusion can be divided into functional and nutritional changes. Functionally, extrusion will reduce the solubility in water and diluted buffer also helps in texture forming of the extrudate. While nutritionally, extrusion will reduce lysine and improved digestibility.
READ MORE 