Drying soybean protein during

Deteriorative Changes of Soybean Protein During Drying and Their Use in Foods... 

Irreversible Insolubilization of Soybean Protein During Drying. Soymilk is an economical high-protein food of high nutritive value produced by grinding soaked whole soybeans with water, heat-... 

Three main steps are involved in making tofu (Figure 1) Preparation of soybean milk, coagulation of protein, and formation of tofu cakes in a mold. By experience, the Orientals have found that the most suitable ratio of water (including that absorbed during soaking) to dry soybeans is 8 1 to 10 1. Watanabe et al (15)... 

Preparation of Modified Soy Proteins from Germinating Soybeans. Soybean seeds (12 g dry weight) were germinated on wet Vermiculite in a metal pan covered with aluminum foil. Water was added to the tray as needed during the course of germination. To collect products, the germinated seeds were washed and then ground with mortar... 

During the first stage in the development of NIR for food and agriculture, moisture analysis and nutrient determinations were driving forces. These measurements were important because the economic value of the products such as wheat is based on the dry weight and the protein content. Wet chemical methods for these analyses were costly and time-consuming, and not available at the points of sale. Early examples include the measurement of moisture in grain and soybeans. ... 

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