Extrusion is known as a continuous

Extrusion is known as a continuous mixing, kneading, and
shaping process. In the late 1980s, extruder was found as bioreactors to liquefy starch with thermostable enzymes, using thermal and mechanical energy under controlled operating conditions.
Pure starch or flour could be hydrolyzed to produce a variety of dextrins (Tomas, Oliveira, & McCarthy, 1997). Moreover, extrusion was also used to disrupt cereal protein bodies (Batterman-Azcona &Hamaker, 1998).