What manufacturing processes alter the grain structure when creating appealing shapes for cereals like Chocos?
Answer
Extrusion and puffing
The physical transformation required to achieve the characteristic shapes and textures of heavily processed cereals like Chocos involves specific industrial techniques. These processes, prominently including extrusion and puffing, significantly alter the native structure of the grain material, often corn flour in this context. This intensive alteration is necessary to create the appealing crispiness and shape retention, but it inherently strips away many of the original healthful components present in whole grains, such as natural fiber.
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