Full-fat soy flour extrusion cooked: properties and food uses
1971
Bookwalter, G.N. | Mustakas, G.C. | Kwolek, W.F. | McGhee, J.E. | Albrecht, W.J.
Full-fat soya flours prepared by the extrusion process were shown to have good nutritive value, flavour and stability. A flour cooked to a N solubility index (NSI) of 30 stored well, but the addition of tertiary butyl hydroquinone was necessary to prevent rancidity in flours cooked to 19 and 11 NSI values. The 30 NSI flour was more yellow than a commercial flour cooked to the same degree by a different process. When soya flours were compared in bread with 3 and 6% non-fat dry milk on an equivalent protein, fat and reducing sugar basis, baking properties were similar. At 15 and 20% levels of soya flour, loaf volume decreased less with the extruded products than with otherwise processed soya flour.
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