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Preparation of full fat soy flour by conditioning heating and grinding

, : Preparation of full fat soy flour by conditioning heating and grinding. Journal of Food Science 44(4): 1017-1021, 1031

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.

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