Which method is primarily used to influence the texture and form of food products?

The method that is primarily used to influence the texture and form of food products is extrusion. This process involves forcing a mixture of ingredients through a die under high pressure, resulting in the formation of various shapes and textures. The parameters such as temperature, moisture content, and the speed of extrusion can be adjusted to achieve the desired characteristics in the final product, such as crispiness or chewiness.

Extrusion is widely used in the production of snacks, breakfast cereals, and pasta, making it a crucial technique in the food processing industry for modifying the physical properties of food. It allows for the creation of innovative textures that cannot be achieved through other cooking or food processing methods, effectively enhancing the sensory experience of the end products.