What are the direct and indirect channels in snack?
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Direct and indirect channels are two different methods of expanding snacks. Directly expanded snacks are cooked, expanded, shaped, and cut off the extruder, while indirectly expanded snacks are stable during storage and have high bulk density. Directly expanded snacks have low bulk density and are seasoned with different types of flavors and oils. Indirectly expanded snacks allow for a wider range of products and can incorporate non-starch ingredients such as protein, fiber, vitamins, and minerals. The most commonly used ways of expansion for snacks are deep fat frying, hot-air puffing, and microwave heating.
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3 Citations | The provided paper is about direct and indirect channels to molecular dissociation at metal and metal alloy surfaces. It does not mention anything about snack or provide any information related to the query. |
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| The paper does not mention "snack" or provide any information about direct and indirect channels in snack. |
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