2-5 |
Functionality and applications of full-fat soy flour |
P. S. LANG, Natural Products, Inc., 2211 Sixth Ave., Grinnell, IA 50112 The reemergence of popularity of using whole (full fat) soy flour will be discussed. The application and benefits of roasted whole soy flour in bakery and other products will be covered. Pricing models for cost-saving usage will show whether the product increases ingredient costs or provides cost savings. Applications will focus on usage in cake donuts and yellow cake. New processing technologies in making soymilk, tofu, and dairy analogs using whole soy ingredients will be introduced. Attention will be given to the latest technologies in making soymilk and the subsequent food product that can be made from the soymilk. The advantage of starting from a whole soybean product allows for the manufacturing of soyfoods in companies with existing dairy equipment. The advantages and disadvantages of these new processing technologies will also be covered.
Session 2, Developing new generation soy ingredients and soyfoods
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