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Article Abstract
The impact of extrusion conditions on the physicochemical and structural characteristics of okara, as well as the effect of okara on dough properties, were investigated. The okara was modified by high temperature and high humidity extrusion, which significantly increased the soluble dietary fiber (SDF) content (from 5.06% to 5.45%) and significantly decreased the insoluble dietary fiber (IDF) content (from 67.16% to 66.02%). High temperature and shear force make okara protein denaturation and okara structure loose, which increases the hydration characteristics of okara. Extruded okara was added to wheat dough, where ≤20% addition could promote the formation of the mixed dough and improved the hardness, elasticity and microstructure of the mixed dough by promoting glutenin-SDF interaction. This study demonstrated that extrusion-modified okara have the potential to enhance dough quality, which provides a theoretical basis for the development of high-fiber pasta products and the effective utilization of okara resources.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144722 | DOI Listing |
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