Abstract
Processing alternatives enable the soybean processor to manufacture soy flour products which vary in fat content, granulation and degree of heat treatment. By controlling these variables, the processor is able to regulate the nutritional value and functional properties of these products. The application of soy flour products is dependent upon their functional properties, nutritional value and low cost. Currently, the major markets for soy flour and grits are in pet foods and animal feeds, cereal based foods and ingredients, meat based foods, and as a substrate for refined protein products such as the textured vegetable proteins, soy protein concentrates, isolates and hydrolysates. These soy protein products are generally marketed as functional and nutritional substitutes for meat, milk and egg protein. For example, soy flour is a functional replacement for milk in many cereal-based foods, e.g., bread, and also enhances the nutritional value of the cereal protein by supplying lysine to the formulation. The United States government has pioneered the development and marketing of protein-enriched, cereal-based foods designed to combat worldwide starvation. The government has directly supported the research and development of corn and wheat-based food substrates supplemented with soy flour, and has purchased over one billion pounds of these products since 1966 for worldwide distribution.
Similar content being viewed by others
References
Scrimshaw, N.S., and M. Behar, Science 133:2039 (1961).
Altschul, A.M., “Proteins, Their Chemistry and Politics,” Basic Books, New York, 1965, p. 182.
Revelle, R., and R. Frisch, “The World Food Problem,” A Report of the President’s Science Advisory Committee, Vol. 3, The White House, May 1967, p. 43–54.
United Nations, “International Action to Avert the Impending Protein Crisis,” Report to the Economic and Social Council of the Advisory Committee on the Application of Science and Technology to Development, New York, 1968.
Milner, M., Editor, “Protein-Enriched Cereal Foods for World Needs,” American Association of Cereal Chemists, St. Paul, Minnesota, 1969.
Food and Agricultural Organization, United Nations, “Amino-Acid Content of Food and Biological Data on Protein,” FAO Nutritional Studies No. 24, Rome, 1970.
Altschul, A.M., Chem.Eng.News 47:68 (1969).
Author information
Authors and Affiliations
About this article
Cite this article
Kellor, R.L. Soy flour and grits for use in food products. J Am Oil Chem Soc 48, 481–483 (1971). https://doi.org/10.1007/BF02544665
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02544665