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.
Table of Contents
1. Introduction and aim of the study
2. Soy protein as meat substitute
2.1. Structure and function
2.2. Protein fractions
2.3. Advantages of soy protein in extrusion
3. Manufacturing processes of protein isolates, concentrates and flours
4. Extrusion process
4.1. Basics of extrusion
4.2. Extruder construction
5. Conclusion and further considerations
6. References
7. Figures
8. Tables
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