Abstract
The paper represents the results of experimental studying the process and energy parameters of a new design of a horizontal centrifugal mill for grinding cereals. The most difficult grain to make flour is soybeans since this product is very viscous and moisty and contains a high percentage of oil. The characteristics of a new horizontal centrifugal mill are given. The most essential soy flour and semolina property determining their industrial use is functionality, i.e. the ability to form stable water-in-oil emulsions. The high emulsifying properties of soy flour allow not only improving the organoleptic properties and increasing the nutritional value and bioavailability but also reducing the product loss during thermal treatment. Along with functionality, the neutral taste and smell of soy flour make it comparable in application effect (competitiveness) with functional soy concentrates and isolates.
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