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Soya flour by J.S.H. is a Engineering article available to read on EtoBox.

What is Soya flour about?

that, when irradiated yeast is included in the ration of a dairy cow in the production of vitamin D milk, practically IOO per cent. of its vitamin D content is absorbed and appears in the blood. The concentration of this vitamin in the blood plasma governs its concentration in the milk; 2 to 3 per cent. of the ingested vitamin appears in the milk, the remainder either is destroyed in the body or is excreted; the disappearance from the blood is quite rapid. J. S. H. ## Soya Flour.--A. A. HORVATH (Food Ind., 1935, VII, 15-16 ) advises a rapid inactivation of the native enzymes of soy beans by exposure to a sufficiently high temperature in the absence of oxygen. Deterioration of the product, by destruction of vitamins A and D, and by hydrolysis of the oil and oxidation of the products of this hydrolysis, are thereby prevented. The constituents which impart a "beany" taste, e.g. methyl normal monyl ketone, must also be removed. When soya flour is prepared in accordance with these specifications, it will keep for years in tin boxes or paraffined paperlined bags. The flour contains, on the average, protein 4 ° per cent., oil 20 per cent., and lecithin 3 per cent., but no gluten, and prac

Who reads Soya flour?

Author

J.S.H.

Publisher

Elsevier Science; Elsevier ; Elsevier Ltd.; Elsevier BV (ISSN 0016-0032)

Published

1935

Language

GA

Field

Engineering (Physical Sciences)