Description
Churro dough extrusion is a thermal‑chemical process that shapes a wheat‑based dough into strands for frying.
Technical
The dough, tempered to 25–30 °C, is extruded under 2–3 MPa pressure to form uniform strands. Frying at 175–190 °C triggers starch gelatinization, protein denaturation, and Maillard browning, producing the crisp exterior and tender interior.
Science
Primary Reaction
Starch gelatinization, protein denaturation, Maillard browning
Sensory Profile
Aroma ()
sweetbutteryfriedcaramelizednuttytoastyvanilla-likehoneyedcinnamon-spicedgolden-brown