Soy Applications in Food

Mian N. Riaz9780849329814, 0849329817

Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However there is currently a limited amount of information that explains soy’s full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their successful application in food.
Comprehensive and complete, the book offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book also addresses how to process soybeans into soy milk, soy beverages, and textured soy protein; how to select identity-preserved soybeans for various food applications; how to overcome the “beany” flavor of some soy products; and how soy protein is fulfilling the need for protein in underdeveloped countries.
Featuring contributions from industry experts with years of experience in the field, Soy Applications in Food is a valuable resource for obtaining information on the technical and practical applications of soy ingredients.

---

Table of contents :
Front cover……Page 1
Preface……Page 6
The Editor……Page 8
The Contributors……Page 10
Contents……Page 12
1. Soyfoods: Market and Products……Page 14
2. Overview of the Health Effects of Soyfoods……Page 36
3. Processing of Soybeans into Ingredients……Page 52
4. Soy Ingredients in Baking……Page 76
5. Developing and Producing Protein-Enhanced Snacks and Cereals……Page 96
6. Soy in Pasta and Noodles……Page 106
7. Soy Base Extract: Soymilk and Dairy Alternatives……Page 124
8. Meat Alternatives……Page 148
9. Textured Soy Protein Utilization in Meat and Meat Analog Products……Page 168
10. Food Bars……Page 198
11. Ready-To-Drink Soy Protein Nutritional Beverages……Page 212
12. Soy Product Off-Flavor Generating, Masking, and Flavor Creating……Page 240
13. Selecting Soybeans for Food Applications……Page 262
14. World Initiative for Soy in Human Health……Page 280
Index……Page 288
Back cover……Page 302