• Journal of the Korean Professional Engineers Association
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• v.17 no.4
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• pp.28-39
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• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.479-486
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• 1995

The reological properties of doughs blended with cereal flours were investigated in the study. The doughs were prepared of wheat flours mixed with 10％, 20%, 30% and 40% ratio of rice flour, waxy-rice flour, brown-rice flour and soybean flour. Amylogram, farinogram, extensogram and SEM were used to measured thier special properties with graphs and photos. The results were obtained as followes; 1. Wheat dough formation after fermantation, showed "stringing" structure of small starch granules on the SEM photo. But the large starch granules contributed little to the structure formation in rice flours dough, and played relatively a little role in the structure formation of blended doughs of waxy-rice, brown-rice and soy- bean flours. 2. The absorption of flour composited rice and brown-rice, was lower than that of the control by Farinograph. It was decreased the farinograph absorption with the increase of replacement ratio of cereal flours. Dough development time of cereal blended flours decreased, but that time of waxy-rice and brown-rice were very similiar. Farinograph stability of rice, waxy-rice, brown-rice and soybean blended flours, had shorter than that of wheat-flour. 3. The results showed that cereal blended flours decreased the resistance to extention (elasticity) without affecting the extensibility in fermented dough by Extensograph. 4. The gelatinization temperature of wheat, rice, waxy-rice, and brown-rice were 55.0$^{\circ}C$, 64.0$^{\circ}C$, 58.0$^{\circ}C$ and 61.0$^{\circ}C$. But that of all cereal blended flours showed 58.0$^{\circ}C$ except 20% or 30% soybean blended flours. According to the amylogram, each maximum viscosity of rice flour and wheat flour was 1760 B.U.,760 B.U.. Soybean composite flours had significantly lowe. amylograph peak viscosity (300 B.U.) than that of the other composite flours (450 B.U.-1100 B.U.).

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.143-151
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• 2018

The quality and physicochemical characteristics of the soybean flours after germination and roasting were evaluated to partly fulfill the purpose of establishing quality standards of soybean flours for each of their applications. Moisture content of roasted soybean flours decreased significantly based on the roasting conditions, and crude ash, protein, and fat content increased. Water binding capacity increases with an increase in roasting temperature and time; however, water solubility index and swelling power decreased. The lightness of roasted soybean flour decreased significantly, and its redness and yellowness increased in intensity. Phenolic compounds and radical scavenging activity of roasted soybean flour increased with an increase in roasting temperature and time. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of roasted soybean flour without and with germination was 380.88-537.32 and 419.34-587.99 mg TE/100 g, respectively. Consequently, it is necessary to set quality standards for each application, considering the quality and antioxidant properties of roasted soybean flours.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1119-1126
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• 2017

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.30-34
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• 2001

Physicochemical properties of milled rice, brown rice, pearled barley, wheat, sorghum, foxtail millet, soybean, and adzuki bean were evaluated for the production of extrusion formed multi-grain. Grain flours showed large differences in chemical composition including starch, protein, fat, ash, and total dietary fiber contents. Grain flours were brighter in the following order of milled rice>pearled barley>soybean>brown rice>wheat>sorghum>adzuki bean>foxtail millet, and most of the grain flours showed red-yellowish color. Mean particle sizes of grain flours were different among various grains, and whole grain flours tended to have coarser particle size than milled grain flours. The amounts of damaged starch in cereal flours were varied from 5.4 to 10.9%, and limited amount of damaged starch was present in legume flours. Water absorption index of grain flours was, in decreasing order, adzuki>bean>milled rice>brown rice>sorghum>wheat>foxtail millet>pearled barley>soybean. Water solubility index was higher in legume flours containing high protein content.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.264-264
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• 2017

Legumes are good sources of various nutrients. Among legumes, soybean and its flour are accessible foods to consumers. However, in case of soybean flour, there is a disadvantage of easily going rancid. Thus, this study aimed to investigate how the quality of soybean flour changes during storage according to the packaging materials and storage temperatures. The raw and roasted soybean flours were packed in two types of packaging, polyethylene (PE) and polypropylene (PP) film bags respectively, and stored at three different storage temperatures (4, 20, and $45^{\circ}C$) for 1 year. The acid value, conjugated diene value, peroxide value, p-anisidine value, thiobarbituric acid (TBA) value, lipoxygenase activity, and fatty acid content of raw and roasted soybean flours were measured at the point of starting storing, and after 1, 2, 4, 8, and 12 weeks of storage. The acid value of soybean flour was increased for 4 weeks and thereafter significantly decreased (p < 0.0001). The conjugated diene value was significantly increased after 4 weeks storage at $45^{\circ}C$ with PE and PP film bags (p < 0.0001). The peroxide value had no changes during 4 weeks storage at $45^{\circ}C$ with PE and PP film bags, and then those was dramatically increased after 8 weeks (p < 0.0001). The p-anisidine values in all of storage conditions were decreased after 4 weeks. Lipoxygenase activity was decreased at 12 weeks storage at $20^{\circ}C$ and $45^{\circ}C$ with PP film bags. Acid value had positive correlations with p-anisidine value (r = 0.30 and p < 0.0001) and lipoxygenase activity (r = 0.36 and p < 0.0001), and had negative correlations with conjugated diene value (r = -0.45 and p < 0.0001) and peroxide value (r = -0.25 and p < 0.001). Conjugated diene value had a high positive correlation with peroxide value (r = 0.76 and p < 0.0001), but that had a negative correlation with lipoxygenase activity (r = -0.51 and p < 0.0001). Peroxide value had negative correlations with p-anisidine value (r = -0.20 and p < 0.01) and TBA value (r = -0.15 and p < 0.05). The degree of reduction in fatty acid content of raw soybean flour was higher than the roasted soybean flour during the storage. Total fatty acid content had positive correlations with acid value (r = 0.45 and p < 0.0001) and p-anisidine value (r = 0.58 and p < 0.0001), but had a weak negative correlation with conjugated diene value (r = -0.19 and p < 0.01). This study showed how the rancidity of the raw and roasted soybean flours progressed during storage. Thus, our findings can be used as base data to do a further study of finding and developing more stable storage conditions of the soybean flour.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.138-146
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• 1974

The present study was undertaken to investigate the nutritive value of various defatted oil-seed flours in the diet by studying the effect of alternative diets on growing rats, to attention growth, food intake, weight of organs and the levels of total cholesterol, phospholipid and triglyceride in serum and liver tissue. Sixty male Albino rats (Splague Dowley) weighing 47-55 g were divided into five experimental groups and one control group of ten each, and were fed for 24 weeks with the respective diets. Each of five different diets was supplemented with defatted flours as dietary protein sources. Four of other diets were composed of 7.5 sesame seed, rapeseed, sunflower seed and cottonseed flour respectively, with the same amount of defatted soybean flour, while the fifth diet tested was prepared with 15% soybean flour. The results of this study were as follows. 1) It was noteworthy that the five defatted oilseed flour diets demonstrated much improvement of nutritive value. Sesame seed flour and sunflower seed flour, especially appeared to be worthwhile as human foods. 2) From the results of biochemical tests of the serum and liver lipid content of Albino rats, after feeding with the respective diets, it can be concluded that, from a nutritional point of view, the toxic effects of oilseed flours like rapeseed and cottonseed flour, which contain toxic substances, are reduced when they are mixed with soybean flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1043-1048
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• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• Journal of Environmental Health Sciences
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• v.31 no.5 s.86
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• pp.444-450
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• 2005

The present study was designed to investigate whether traditional Korean fermented soybean paste(doen-jang) and soybean extracts have inhibitory effects on the growth of KB cell, an oral epithelioid cancer cell. When KB cell ATCC CCL-17 was cultivated for 48 flours with the addition of 0.5% of the five types or doen-jang extract, the growth of KB cell was inhibited by all types of extract, and ethyl acetate extract showed the highest inhibitory effect. In case of soybean extract, all types of extract also showed KB cell inhibitory effects, however, generally less than those of doen-jang extract. When ethyl acetate extract of doen-jang was added in different concentrations and KB cell was cultivated for 24 hours and 45 hours, strong inhibitory effect began to appear from the concentration of 1.25 mg/ml. Although soybean extract showed such a tendency, its effect was lower than that of doen-jang extract. These results indicate that doen-jang extract has inhibitory effect against KB cell, and particularly ethyl acetate extract has the highest effect. The effect of doen-jang extract might be possibly enhanced by the fermentation of soybeans. It is assumed that doen-jang extract may be used to develop nontoxic medicines for preventing and treating oral diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.328-333
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• 1993

The effect of defatted and dehydrated beef muscle on the physical properties of thermoplastically extruded defatted soybean, cottonseed, peanut and sunflower seed flours were investigated. To minimize the adverse effect of meat fat and to increase the mixing efficiency of the meat with defatted oilseed flours at a given moisture level, beef muscle was extracted with chloroform-ethanol(2 : 1) at 2$0^{\circ}C$ and air dried. The variety of oilseed flours used had greater effects on color, expansion, bulk density, water absorption rate and textural strength of the extrudate than did the added level of defatted, dehydrated beef muscle (0 to 20% on a dry weight basis).