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Production of extruded meat substitutes based on textured soy protein

Production of extruded meat substitutes based on textured soy protein

Paperback

Technology & Engineering

ISBN10: 3346641139
ISBN13: 9783346641137
Publisher: Grin Verlag
Published: Aug 23 2022
Pages: 24
Weight: 0.10
Height: 0.06 Width: 5.83 Depth: 8.27
Language: English
Seminar paper from the year 2021 in the subject Food Technology, grade: 1,0, University of Applied Sciences Weihenstephan, language: English, abstract: The aim of this work is to provide the fundamentals of extrusion. This includes an in-depth understanding of the structure and composition of plant proteins. Based on this, the production of the raw materials is discussed, as this has a great influence on the final product. In the last step, the difference between high moisture extrusion and low moisture extrusion is explained, as well as the general set-up of an extruder.

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Technology & Engineering