Description
Chickpea protein shear extrusion uses heat, shear, and moisture to unfold, align, and cross‑link protein chains into a fibrous snack texture.
Technical
During extrusion, the high temperature (120–200 °C) denatures the protein, while the mechanical shear aligns the chains. The controlled moisture (15–25 %) promotes unfolding without excessive plasticization, and the shear induces Maillard reactions and disulfide bond formation, creating a network that yields a crisp, fibrous product.
Science
Primary Reaction
Protein denaturation, unfolding, alignment, Maillard reaction, disulfide bond formation
Sensory Profile
Aroma ()
nuttyroastedsavorytoastycaramelizedearthymaltysmokyburnt sugarleguminous