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Question
I am trying to find the technology required to make Japanese style rice crackers. Could anyone tell me if they are extruded or not, and what type of process it is exactly. Thanks.
If by Japanese style rice crackers, you mean those shiny brown small pieces, I do not think they are extruded. More likely they are made from a sheet of dough by die cutting and docking (if they have small holes in them). I think the shiny surface is probably achieved by a treatment with alkali or egg white. The pieces are then baked. I am not familiar with many Japanese snacks, so there may be some that are extruded, but even those are likely to be formed only, not cooked, that is low pressure extrusion through a short barrel, similar to the way pasta is made.
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| Rating(1-10) | Knowledgeability = 9 | Clarity of Response = 10 | Politeness = 10 |
| Comment | Thank you very much for your quick response. I have been looking carefully at the product, and there is no way it is hot extruded, so I agree with you. | ||
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Answers by Expert:
J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.
Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries
Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,
Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.
Education: BSChE Notre Dame PhD University of California, Berkeley
Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998
Clients: Major food processing and pharamaceutical companies.
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