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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Tofu extrusion restructures soy proteins into fibrous textures using heat and shear.
Origin: Chinese (Ancient) — China
See full technique reference →During extrusion, soy proteins denature and unfold, then re‑associate via hydrogen bonds and hydrophobic interactions to form a continuous network. Calcium sulfate coagulants cross‑link proteins, enhancing gel strength and controlling water retention.
Primary Reaction
Protein denaturation and re‑aggregation into fibrous network
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