F. Wada, Masako Hirayama
Abstract
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The protein efficiency of Puffed soy bean (steam-puff-process products) is equal to that of casein and is about 50% higher than that of boiled soy bean.For soy bean protein, Puff-process is better heating method than boiling.
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The protein efficiency of Puffed soy bean (steam-puff-process products) is equal to that of casein and is about 50% higher than that of boiled soy bean.For soy bean protein, Puff-process is better heating method than boiling.
Key concepts: Soy bean, Soy protein, Food science, Soy flour, Boiling, Soy milk, Chemistry, Casein