Production of extruded meat substitutes based on textured soy protein
| Autor: | Albiez, Naomi |
|---|---|
| EAN: | 9783346641137 |
| Auflage: | 001 |
| Sachgruppe: | Technik |
| Sprache: | Englisch |
| Seitenzahl: | 24 |
| Produktart: | Kartoniert / Broschiert |
| Veröffentlichungsdatum: | 23.08.2022 |
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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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