Soy flour and grits for use in food products.

Abstract

AbstractProcessing alternatives enable the soybean processor to manufacture soy flour products which vary in fat content, granulation and degree of heat treatment. By controlling these variables, the processor is able to regulate the nutritional value and functional properties of these products. The application of soy flour products is dependent upon their functional properties, nutritional value and low cost. Currently, the major markets for soy flour and grits are in pet foods and animal feeds, cereal based foods and ingredients, meat based foods, and as a substrate for refined protein products such as the textured vegetable proteins, soy protein concentrates, isolates and hydrolysates. These soy protein products are generally marketed as functional and nutritional substitutes for meat, milk and egg protein. For example, soy flour is a functional replacement for milk in many cereal‐based foods, e.g., bread, and also enhances the nutritional value of the cereal protein by supplying lysine to the formulation. The United States government has pioneered the development and marketing of protein‐enriched, cereal‐based foods designed to combat worldwide starvation. The government has directly supported the research and development of corn and wheat‐based food substrates supplemented with soy flour, and has purchased over one billion pounds of these products since 1966 for worldwide distribution.