PREPARATION OF FULL-FAT SOY FLOUR BY CONDITIONING, HEATING AND GRINDING

A method for manufacturing full‐fat soy 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 hr. They were then heated in an air drier at 99° or 110°C. During heating, the trypsin inhibitor activity in the soybeans decreased by at least 80% in 25 min at 99°C or 15 min at 110°C when tap water was used for conditioning. Full‐fat flour made from these soybeans had PDl's of 55 and 42 when the soybeans were heated at 99° and 110°C, respectively. In organoleptic, farinograph and baking tests these soy flours performed as well as or better than commercial soy flour. Copyright © 1979, Wiley Blackwell. All rights reserved