Soybean Utilization

1 Production, Marketing, and Sources of Information.- Agricultural Production.- Marketing.- Sources of Information.- Sources Covering All Aspects of Utilization.- Agricultural Production of Soybeans.- Soybean Protein.- Soybean Oil.- Nutrition and Health.- Miscellaneous.- Journals.- References.- 2 Morphology and Composition.- Morphology.- Seed Coat.- Cotyledon.- Germ.- Chemical Composition.- Water.- Lipid.- Protein.- Carbohydrates.- Minor Components.- References.- 3 Processing of Soybeans.- Preparation.- Cleaning.- Drying.- Cracking.- Conditioning.- Full-Fat Soy Flour.- Recent Innovations in Preparation.- Flaking.- Expellers.- Solvent Extraction.- Solvents.- Theories on Solvent Extraction.- Equipment.- Miscella Stripping.- Solvent Removal from Flakes.- Venting.- Oil Refining.- Degumming.- Alkali Refining.- Bleaching.- Hydrogenation.- Winterizing.- Deodorization.- Protein Products.- Meals, Flours, and Grits.- Soy Protein Concentrates.- Soy Protein Isolates.- Texturizing Protein Products.- References.- 4 Quality Criteria for Soy Products.- Protein Products.- NSI and PDI.- Trypsin Inhibitor Assays.- Urease Activity.- Flavor.- Oil Products.- Autoxidation.- Soybean Oil Reversion.- Measures of Autoxidation.- References.- 5 Functional Properties of Soy Proteins.- Interactions of Soy Proteins with Water.- Water Sorption Isotherms.- Water Absorption or Swelling.- Solubility.- Viscosity.- Gelation.- Texturization.- Interactions of Soy Proteins with Lipid.- Lipid Absorption.- Emulsions.- Foaming.- Commentary on Functionality.- References.- 6 Nutritional Attributes of Soybeans and Soybean Products.- Inherent Attributes of Soybeans.- Protein Digestibility.- Lipids.- Fiber and Oligosaccharides.- Trace Minerals.- Goitrogenic Substances.- Estrogenic Compounds.- Changes Due to Processing.- Proteins.- Lipids.- References.- 7 Oriental Soy Food Products.- Traditional Nonfermented Soybean Food Products.- Fresh Soybean (Mao-Tou, China; Put Kong, Korea; Edamame, Japan).- Toasted Soy Powder (Tou-Fen, China; Kong Ka Ru, Korea; Kinako, Japan; Bubuk Kedele, Indonesia).- Soy Sprouts (Huang-Tou-Ya, China; Kong Na Moal, Korea; Diazu No Moyashi, Japan).- Soymilk (Tou-Chiang, China; Kong Kook or Doo Yoo, Korea; Tonyu, Japan).- Soymilk Film (Tou-Fu-Pi, China; Yuba, Japan; Fu Chok, Malaysia).- Soy Curd (Tou-Fu, China; Doo Bu, Korea; Tofu, Japan; Tahu or Tau Foo, Indonesia and Malaysia; Tokua, Philippines).- Traditional Fermented Soybean Food Products.- Fermented Whole Soybeans.- Soy Sauce (Chiang-Yu, China; Kan Jang, Korea; Shoyu, Japan; Kecap, Indonesia and Malaysia; Tayo, Philippines).- Soy Paste (Chiang, China; Doen Jang, Korea; Miso, Japan; Tauco, Indonesia and Malaysia; Tao Si, Philippines).- Fermented Soy Curd (Su-Fu, China).- Fermented Soy Pulp.- References.- 8 Soybean-Supplemented Cereal Grain Mixtures.- Protein-Rich Food Mixtures Containing Soy Flours.- Composite Flours Containing Soy Flour.- Development and Application of Nonwheat Composite Flours.- Development and Application of Composite Flours Containing Wheat Flour.- Cereal Blends Containing Soybeans.- CSM.- Wheat Soy Blend (WSB).- Other Soy Fortified Cereal Products.- References.- 9 Soy Protein Food Products.- Baked Goods.- Breads.- Doughnuts.- Meat Products.- Comminuted Meat Products.- Whole Meat Cuts.- Seafood Products.- Simulated Meat Products.- Dairy Products.- Simulated Milk Products.- Simulated Cheese Products.- Infant Formulas.- Whipped Toppings.- Coffee Whiteners.- Simulated Yogurt Products.- Frozen Deserts.- Other Foods Containing Soy Protein.- Snack Foods.- Infant Foods.- Breakfast Cereals.- Macaroni Products.- Dietary Foods.- Other Products.- References.- 10 Soybean oil Food Products.- Salad and Cooking Oils, Mayonnaise, and Prepared Salad Dressings.- Salad and Cooking Oils.- Mayonnaise.- Prepared Salad Dressings.- Shortenings.- Plastic Shortenings.- Pourable Shortenings.- Dry Shortenings.- Margarines and Related Products.- Regular Margarines (Stick) and Soft Tub Products.- Liquid and Fluid Margarines.- Bakery Margarines.- Soybean Lecithin Products.- Production and Types.- Functions.- References.- 11 Grades, Standards, and Specifications for Soybeans and Their Primary Products.- Grades of Soybeans.- Sampling.- Grading.- Specifications for Soybean Meals and Flours.- Trading Specifications for Soybean Oils.- Specifications for Lecithins.- Standards for the Use of Soy Protein Products in Other Foods.- United States.- Canada.- Western Europe.- Japan.- References.- Glossary of Scientific and Technical Terms.