Abstract: Soybeans, because they are rich in protein, are widely used as nutritious foods to supplement amino acids in the body. The protein content of soybeans is measured by an automatic Kjeldahl nitrogen analyzer. Compared with other ordinary foods, the protein content is more than ten times that of ordinary foods. Because of these elements, soybeans are widely used in some food industries. Let’s take a look at the applications of soybean protein in pasta products, aquatic products, meat products, soybean cheese, yogurt foods, fast food, breakfast cereals, and beer. And nine aspects of foaming agent.
Keywords: soy protein, food additives, food
Related products for this article: soy protein
- Utilization in noodle products: adding defatted soy protein to noodle products can improve the quality of protein in flour and increase the utilization rate of protein. Soy protein also contains reducing sugar, which can make the surface golden yellow during baking. In addition, because soy protein has high water absorption (2.5 times to 3 times), and is not easy to age and denature, the general addition amount is 3% to 5%. (1) Adding 2% to 5% of soy protein powder to the bread will increase the water absorption of the dough, improve the stretchability, and increase the mechanical adaptability. The processed bread has good color and luster, and is softer than ordinary bread processed with defatted soybean flour, and has a longer storage time. This is because the defatted soybeans have taken away the water in the starch, thus playing a role in preventing aging. In addition, as a yeast nutrient, defatted soy flour helps the dough to ferment and improve the quality of bread. Adding soy flour can also enhance nutrition, especially fortifying alanine. (2) When noodles are processed by adding soy protein powder to noodles, the dough has good water absorption, less strips after cooking, and longer cooking time. Due to the large water absorption, the yield can be improved, but the hardness of the noodles is not reduced. The taste is similar to strong vermicelli noodles. Adding 5%~10% soy protein powder to noodles and macaroni, the processed noodles have a smooth surface and strong gluten. However, if you add too much, the noodles are easy to cook and break, and the beany taste is also very strong. (3) Biscuits Adding 15% to 30% soy protein powder to the flour for the production of biscuits can greatly increase the protein content, increase the toughness and crispness of the biscuits, and also have the effect of preserving freshness. (4) Doughnuts defatted soybeans can prevent oil penetration when used for doughnuts and save fuel. At the same time, when defatted soybean flour is added to the doughnut mixture, on the one hand, the water absorption of the mixed noodle can be adjusted, and on the other hand, the flavor and color can be improved. The amount of water added for defatted soybeans should be 2% to 5% of the flour quality.