| abstract |
Texturized protein compositions of improved textural and organoleptic properties are prepared by longitudinally rupturing the structure of hydrated, water-insoluble protein pieces. Dry expanded extrudates prepared from defatted soybean meals are a suitable source material in providing the texturized protein compositions. By shredding the hydrated extrudate into plurality of fiberous masses and removing the water-solubles, bland tasting fiberous masses having improved meat-like properties over conventional spun filament protein products and hydrated extrudates are obtained. |