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Preparation of full fat soy flour by conditioning heating and grinding

Journal of Food Science 44(4): 1017-1021, 1031
Preparation of full fat soy flour by conditioning heating and grinding
A method for manufacturing full-fat flour was developed which appears suitable for developing countries. Soybeans were conditioned to about 23% moisture by soaking for 10 min and tempering for 1 h. They were heated in an air drier at or C. During heating, the trypsin inhibitor activity in the soybeans decreased by at least 80% in 25 min at C or 15 min at C when tap water was used for conditioning. Full-fat flour made from these soybeans had PDI's [protein dispersibility index] of 55 and 42 when the soybeans were heated at and C, respectively. In organoleptic, farinograph and baking tests these soy flours performed as well as or better than commercial soy flour.

Accession: 006173147

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