Wu Chang, Wu Fengyan, Zhang Yingying, Liu Fuguo, Luan Guangzhong
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China.
Food Chem. 2025 Sep 30;487:144722. doi: 10.1016/j.foodchem.2025.144722. Epub 2025 May 14.
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.
研究了挤压条件对豆渣理化和结构特性的影响，以及豆渣对面团性质的影响。通过高温高湿挤压对豆渣进行改性，显著提高了可溶性膳食纤维（SDF）含量（从5.06%提高到5.45%），并显著降低了不溶性膳食纤维（IDF）含量（从67.16%降低到66.02%）。高温和剪切力使豆渣蛋白变性，豆渣结构松散，增加了豆渣的水化特性。将挤压后的豆渣添加到小麦面团中，添加量≤20%时可促进混合面团的形成，并通过促进谷蛋白-SDF相互作用改善混合面团的硬度、弹性和微观结构。本研究表明，挤压改性豆渣具有提高面团品质的潜力，为高纤维面食产品的开发和豆渣资源的有效利用提供了理论依据。
