Soya flour

High-speed hammer mills are extensively used for the grinding of soya flour. For example, the Raymond Imp mill with an air classifier is used, primarily with solvent-extracted soya. 

Pendlington aw, Meuree-Vanlaethem N, Brookes A (i<)g6) The Method Specific Certification of the Mass Fraction of Dietary Fibre in Lyophilised Haricot Beans, Carrot, Apple, Full Fat Soya Flour and Bran Breakfast Cereal Reference Materials CRMs 514, 515, 516, 317 and 518. European Commission Report EUR 17451 EN, Luxembourg. 

There are a few areas in the subjects covered by this book where unfortunately the same words or are used to describe different things. They are gluten and flour improver. In food law a flour improver would cover a substance added to flour to improve its performance, usually in bread. Such a substance is ascorbic acid. In a bakery, the expression flour improver covers a mixture that is added to the dough. In this context a flour improver will contain not only substances like ascorbic acid but also, for example, enzyme active soya flour, emulsifiers and possibly fat. 

BARNES, K.A., SMITH, R.A., WILLIAMS, K., DAMANT, A.P., SHEPHERD, MJ.A., Microbore high performance liquid chromatography/electrospray ionization mass spectrometry method for the determination of the phytoestrogens genistein and daidzein in comminuted baby foods and soya flour, Rapid Comm. Mass Spectrom., 1998,12,130-138. 

ROOZEN ET AL. Use of Enzyme-Active Soya Flour in White Bread... 

In many countries additives are forbidden in bread, except aromas in, for instance, fruit-flavored bread. Natural additives like enzyme active soya flour get only little attention for application in bread improvers because ... 

Bread Sample Preparation. The recipes for making white bread consisted of wheat flour (regular, 1 kg), water (520 ml), baker s yeast (25 g), improver mix (24 g), salt (20 g) and soya flour (0 or 30 g). For studying the shelf-life of soya containing improver mixtures (20 C, 80 % rH) an improver paste with 0.5 % and an improver powder with 2.5 % soya flour were used in the recipe without further soya flour addition. 

Table III shows that l-octen-3-ol and 2-heptenal were only detected in soya containing bread and that the latter has significant larger peak areas of 1-pentanol, 1-hexanol, l-penten-3-ol, hexanal and 2- heptanone compared to the control (p < 0.05). These differences could be caused either by addition of volatile compounds present in soya flour or by its lipoxygenase activity. The main volatile compound found in soya flour was limonene (75), of which the peak areas were similar in the soya flour containing bread and its control sample. Moreover minor volatile compounds of soya flour, like 1-pentanol, 1-hexanol and hexanal, increased steadily in soya samples, as can be seen in Table...

III. These results indicate that the composition of volatile compounds of soya containing white bread is hardly influenced by the volatile compounds of the soya flour itself and that lipoxygenase activity plays a major role. 

As discussed, addition of enzyme active soya flour changes the composition of volatile compounds of white bread. In its practical application as a bread improver component, the soya lipoxygenase isoenzymes are sufficient stable for 5 months to meet the bleaching requirements. 

Table III. Amounts of volatile compounds (ng/kg) detected in white bread by dynamic headspace analysis CX)NTROL is without and SOYA is with 30 g soya flour addition (see recipe 15)...

Figure 1. Influence of 16-23 weeks of storage of soya containing bread improver paste and powder on visual whiteness of slices of bread. Kramer ranking test design (1 = most white sample, etc.) (C) = control, bread improver without soya flour has been used (based on data mentioned in text of 22).

Bitterness mechanism, 28 receptor model, 29,31/,34,35/ receptor structure, 161,162/ similarity to sweetness perception, 31/ Bread, white, use of enzyme-active soya flour, 192-198... 

Sundaram S, Dayan AD. Effects of a cholecystokinin receptor antagonist on rat exocrine pancreatic response to raw soya flour. Human Exp Toxicol 1991 10 179. 

The KANOLD AB Company has developed a series of new materials, produced from mixtures of skimmed milk, glucose, and lysine (or other basic amino acids) by drying on a roller at a temperature of 125°C (1 ). Instead of skimmed milk, soya flour can be used as basic material. The new products, named milk-and soya-crumbs respectively, have a very pleasant odor... 

Sandiford, C.P., Tee, R.D., Newman Taylor, A.J. 1995. Identification of crossreacting wheat, rye, barley and soya flour allergens using sera from individuals with wheat-induced asthma. Clin Exp Allergy 25 340-349. 

It has long been the aim to relate the properties of the extruded product or half-product to the state of the extrudate as it leaves the die. We have noted that this is often attempted via the apparent viscosity of the melt but must fail if mixes are regarded as simple power law fluids. Elasticity in melts is easily demonstrated as die swell, caused by elastic normal forces. This occurs with many cereal flours and protein/carbohydrate mixes (e.g., soya flour, grits and concentrates) and does not involve puffing, or gas expansion. It occurs immediately after the die and may relax before the structure is set. Nonetheless, die swell expansions of up to 200% have been recorded (Guy and Home 1998). 

Figure 18.8. Meat analogue product from soya flour extrusion.

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