Soy Applications in Food
Mian N. Riaz, Ph.D.
Head of the Extrusion Technology Program
Food Protein Research and Development Center
Texas A&M University
Comprehensive and complete, the book offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book also addresses how to process soybeans into soy milk, soy beverages, and textured soy protein; how to select identity-preserved soybeans for various food applications; how to overcome the "beany" flavor of some soy products; and how soy protein is fulfilling the need for protein in underdeveloped countries.
Featuring contributions from industry experts with years of experience in the field, Soy Applications in Food is a valuable resource for obtaining information on the technical and practical applications of soy ingredients.