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Incorporation of Soy Protein in Bakery Products
date:Jun 02, 2016
s. After moist heat treatment, concentrate is washed in water having pH of 7 to 8.5. The insoluble residues namely, polysaccharide and residual protein are separated by washing at pH 4.5. Precipitated proteins are then separated by centrifugation or filtration. Separated proteins are neutralised and dried for getting isolates. Isolates contain almost 95% protein and 2-5% ash and minor constituents.

Consequently, both of soy concentrate and isolate are rich source of protein with sufficient amo

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