Abstract

The results of scientific investigations on determining the fraction composition of soybean raw material by-products from production of none-defattened soybean flour, elaborating the technology of flour from separate fractions their composition and combination are presented in the article. The investigations resulted in the elaboration of production technology of soybean protein carbohydrate flour from secondary soybean raw materials for its further use in bread-making and confectionery. By means of mathematic modeling optimum parameters of the flour production process are determined and characteristics of organoleptic and physical-chemical indices for the flour are given.

Keywords

Soybean raw materials, by-products, soybean albuminous carbohydrate flour, bread and confectionery

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