Als het, gaat om de bereiding van zetmeel (middels extrusie) (en dus niet om het gebruik van zetmeel voor de bereiding van iets), lijkt dit een plausibele optie.

http://www.hyfoma.com/nl/content/productie-technologie/verkl...

“In kookextruders krijgt het materiaal ook een hittebehandeling (koken)…”
=============
http://www.springerlink.com/content/lmw83v8622255807/

"Abstract: Commercially available corn starches containing 0, 25, 50 and 70% amylose were extruded with 10, 20 and 30% soy protein isolate (SPI) or wheat gluten (WG) at 22% moisture content (dry basis) in a C.W. Brabender single screw laboratory extruder using a 140°C barrel temperature and a 140 rpm screw speed."

================

http://www.cheng.cam.ac.uk/research/groups/polymer/RMP/nitin...

"The combined effect of shear, temperature and local shear-induced temperature changes inside the extruder screw channel make the thermomechanical process during screw extrusion unique."

===========

http://pubs.acs.org/doi/abs/10.1021/jf9708857

"Volatile components in maize flour, extruded under different conditions obtained by varying product temperature (120, 150, or 180 °C), moisture level (14, 18, or 22%), and residence time (35 or 60 s), were identified and evaluated ..."
=============
Google voor meer voorbeelden "maize extrusion cooking".



--------------------------------------------------
Note added at 5 hrs (2010-01-15 18:46:36 GMT)
--------------------------------------------------

http://pdfcast.org/cache/the-effect-of-extrusion-conditions-...

“Extrusion cooking is used world wide for the production of expanded snack food, modified starch, ready-to-eat cereal foods. Recently a considerable interest has arisen in the appliance of extruded products, such as raw materials with specific physical properties, for the production of fermented products. Product quality can vary considerably depending on the extruder type, screw configuration, feed moisture, temperature profile in the barrel, screw speed, feed rate and die profile.
…
Extrusion-cooking is a versatile and feasible alternative for manufacturing snacks and water reconstitutable foods, and it has been the object of studies to enhance the nutritional and functional properties of extrudates for the development of products (Sacchetti et al.., 2005; Shankar and Bandyopadhyay, 2005; Gonzalez-Soto et al., 2006; Hernandez-Diaz et al., 2007).
In extrusion cooking, important parameters for product quality include moisture content of the material, residence time , which is influenced by feeding rate, screw speed and configuration, die geometry, temperature and time (Gogoi and Yam, 1994; Obatolu et al., 2005). “