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Soya Uses in Food System
Bakery
Products
In bakery products, soya protein ingredients are being used for a
variety of functional and nutritional uses.
As a general rule, when adding soya flour to various
baked goods formulations, up to 3% of the wheat flour may be replaced
with soya flour without any further formula adjustments other than
water. Usually, for every pound of soya flour substituted in the formula
an additional 1 to 1.5 pounds of water must be added.
Milk
Replacers
The greatest usages for soya proteins in the bakery
food industry are in combination with other ingredients such as sweet
dairy whey, to replace non-fat dry milk. The particular blend is
dictated by the functional and/or nutritional requirements of the
particular product. Defatted soya flour is a primary soya product used
in these blends, but concentrates and isolates are also used in
combination of whey and sodium or calcium caseinate for special
application including cake mixes. Bakers use these blends for economy
since dairy products are generally more expensive than soya flour.
Bread and
Rolls
Many bakers use soya flour regularly in the
bread formulas. It is also used as a partial replacement for more
expensive non-fat dry milk
Soya flour provides improved water absorption
and dough handling properties; a tenderizing effect, body and resiliency
as does non-fat dry milk. Soya protein products improve crust color and
toasting characteristics in bread.
Cakes
and Cake mixes
Soya protein products help with the
emulsification of fats and other ingredients. The resulting dough is
more uniform, is smoother and is pliable. They are also less sticky. The
finished baked products have improved crust color, grain, texture, and
symmetry and will stay fresher longer due to effective moisture
retention. They are also utilized in coolies, cracker, biscuits,
pancakes, sweet pastry and snacks.
Breakfast
Cereals
Expanded emphasis improve on nutrition in the
breakfast cereals has lead to an increased use of soya protein to boost
protein value and quantity. Soya proteins are used extensively as
ingredients in hot cereal mixes and as components of compound breakfast
bars.
Dairy
type products
To lower costs, improve nutrition, reduce
allergy response and improve functionality, a number of dairy analogue
products have been developed with soya protein products. These include
imitation milk, imitation cheese, non-dairy frozen desserts, coffee
whiteners, yogurt, and others.
Meat products
Because of changing attitudes on the part of
consumers, processors and regulatory agencies the use soya protein
products is increasing in processed meat systems. Soya products
contribute, nutrition, flavour and valuable functional properties when
used as partial meat substitutes, binders, emulsifiers, meat flavour
enhancers, brine ingredients and meat analogues.
Milk
Replacers for young animals
Due to their economic advantages and
nutritional quality, soya proteins are often used to replace milk
protein used in feeding young animals.
SOYA AS A NUTRICEUTICAL
In addition to consuming soya foods, we
can also use supplements that contain certain isolated elements in soya
in therapeutic dosages. The product is then referred to as a "nutriceutical."
The term nutriceutical refers to any food or element in a food that has
preventive or curative value. Modern technology has enabled us to
increase our knowledge about the chemicals within food substances and
their specific actions in the body. When a nutrient is linked with
prevention or treatment of a disease, it can be isolated and, where
appropriate, used therapeutically. Our ability to isolate phytoestrogens,
for example, represents a breakthrough in using components of soya for
specific use, in this case as a safe alternative to hormone replacement
therapy in menopausal women.
Although the term nutriceutical is
relatively new, the concept is not. Iodine is added to salt for the
specific purpose of preventing goiter, the enlargement of the thyroid
gland. The availability of iodized salt has virtually eliminated goiter
as a medical condition. Folic acid is another nutriceutical, because its
use is specifically linked with preventing birth defects of the spinal
cord and brain stem. When we fortify any product with a nutrient for the
purpose of preventing a condition or disease, we are using a
nutriceutical. Throughout this book, I will be discussing myriad
applications for soya-derived nutriceuticals.
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