Description
Extrusion creates plant-based meat alternatives by forcing a mixture of ingredients through a die to achieve a desired shape and texture.
Technical
The process involves heating and mixing a combination of starches, proteins, and fats to form a uniform dough, which is then forced through a die at temperatures between 120°C to 180°C and pressures of up to 100 bar. The extrusion process can be affected by factors such as moisture content, temperature, and pressure, impacting the final product's texture and consistency.
Science
Primary Reaction
Starch gelatinization and protein denaturation
Sensory Profile
Aroma ()
neutralstarchysavoryearthytoastedumami-rich
Wine Analogy
Like a young Pinot Noir with earthy undertones
Coffee Analogy
Similar to lightly roasted Brazilian coffee beans