1.Adding soy protein to fast food can improve the balance of cereal protein and amino acids and increase the protein content.
2.In fried foods, adding 2-5% soy protein can prevent the fat from penetrating into it. When the fried food comes into contact with the hot oil, it will form a closed surface on the surface, making the fat difficult Penetrate into the inner layer, which can save oil.
3.The defatted soybean flour is used in cakes, which not only increases the protein content, but also improves the baking color, prolongs the storage time, and can also make the cream gelatinous and improve the mouth capacity.
4.In frozen foods, soy protein can partially replace milk powder. Because of the cohesiveness and water absorption of soy protein, the product can maintain good shape. European and American countries also use soy protein to make “instant soy milk” as a substitute for milk for essential needs. After young children eat this soy protein isolate, they will not have bloating, and will not smell bad in their stools, especially for those who have milk too much, and are more effective. 5. Adding defatted soy protein to flour products can improve the quality of protein in flour and increase protein utilization. American researchers have found that flour contains gluten that affects gluten fermentation, and defatted soy flour can release the gluten, which is conducive to the fermentation of yeast in noodle products. At the same time, soy protein contains lipoxygenase, which can decompose carotenoids in flour and play a bleaching effect. Soy protein also contains reducing sugars, which can make the surface of the bread golden yellow during baking. In addition, because of the high water absorption of soy protein, the bread is not easy to age and denature. The general addition amount is 3-5%. When soy protein is added to wheat flour to make noodles, it can increase the moisture of the noodle embryo. When the same amount of water is added as the noodles without soy flour, the noodles with soy flour have good elasticity, resistance to cooking, high noodle yield, and cooked noodles. The appearance is good in color, and the taste is similar to noodles made of strong powder. The addition amount of defatted soybean powder is 5-10%, and the noodles are yellow. But the amount should not be too much, otherwise the beany taste will be heavy.