Description
Tofu extrusion restructures soy proteins into fibrous textures using heat and shear.
Technical
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.
Science
Primary Reaction
Protein denaturation and re‑aggregation into fibrous network
Sensory Profile
Aroma ()
savorynuttyearthymildslightly sweettoasted
Origin & History
Civilization
Chinese
Era
Ancient
Region