What You Need to Know
During fermentation, Rhizopus secretes proteases, amylases, and cellulases that hydrolyze soy proteins into peptides and amino acids, degrade starches into sugars, and break down cellulose in the soybean hulls. The resulting low‑molecular‑weight compounds undergo Maillard‑type reactions during drying or cooking, generating characteristic nutty aromas and umami flavors. The mycelial network binds the beans into a cohesive cake, enabling slicing and cooking without additional binders.
The Science
Primary Reaction
Enzymatic hydrolysis of soy proteins, starches, and cellulose by Rhizopus oligosporus