Research on the Effects of Extruded Okara on Improving Gluten Protein Stability and Dough Processing Properties.

Food Sci Nutr · 2025 · PMC12263504 · PMID 40672536

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an increasing trendno p-value reported

Analysis of Water‐ and Oil‐Holdinwell Well as Swelling Capacity of Okara From Figure 1 , it can be seen that the WHC, OHC, and WSC of okara after screw extrusion show an increasing trend.

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showed a trendno p-value reported

With the increase in okara addition, the SHF content in both doughs showed a trend of decreasing and then increasing, while SS content showed a trend of increasing and then decreasing.

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a decreasing trendno p-value reported

With the increasing amount of okara added, in addition to the rising trend of water absorption (WA), the values of all other parameters show a decreasing trend.

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