Soy Applications in FoodAuthor:
Publisher: CRC Press
Publish date: November 2005
§ Provides thorough coverage of soy applications in specific food groups § Includes discussions of new food products incorporating soy ingredients § Presents information on the specific health benefits derived from soy, organic, and chemical-free soy ingredients § Explains how soy protein fulfills the need for protein in underdeveloped countries. 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.