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Known physicochemical basis of some of these texturization processes are presented below:
1.Thermal Coagulation and Film Formation: Concentrated soy proteins can be thermally coagulated on a flat metallic surface, such as that of a drum dryer. Resulting thin, hydrated films can be folded, pressed together and cut.
2. Fiber formation: Fiber spinning of vegetable (especially soy) and milk proteins bears many similarities to the spinning of synthetic textile fibers. It is usually necessary to start from isolates containing 90% protein or more. Four to five successive operations are necessary and can be done continuously.
3. Thermoplastic Extrusion: This is a major technique used for vegetable proteins at present. Thermoplastic extrusion leads to dry fibrous and porous granules or chunks, (rather than fibers) which upon rehydration, possess a chewy texture. Starting material need not to be protein isolates, thus less costly protein concentrates or flours (containing 45-70% protein) can be used. Casein or gluten can be added as such. Addition of small amount of starch or amylose improves the final texture, but a lipid content above 5-10% is detrimental.
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Oxidized starch Coating and sealing agent, emulsifier, dough conditioner for bread, binding agent as gum Arabic replacer, lemon curd manufacture, salad cream, mayonnaise.
PROJECTS THAT HAVE TO BE DONE IN SCHOOL ABOT PICICULTURE
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