Study on the process of an instant food, soybean-micelle;

Determination of organophosphorus pesticide residues in soybean flour by solid phase extraction –gas chromatography

As a new natural additive,soybean flour has been widespread concern.

By the standard of lower active trypsin,with (BAPA)as the elemental substrate,the ac-tivity of the trypsin inhibitor of soybean flour was determined by the spectrophotometry inthis paper and the influences of some experiment conditions on the results were also studied.

The affect of soy flour and ISP to the sensory quality of luncheon meat is studied.

0 g·kg-1 concentration of sodium dodecyl sulfate(SDS) was applied to a watery soy flour paste having a mass fraction of 250.

Taking the soy flour as raw material,the single factor(the enzyme addition quantity,enzymolysis temperature,enzymolysis pH and enzymolysis time)experiments of three kinds of extraneous phytase name DiSiMan(Enzyme 1),XinDaYang(Enzyme 2)and NuoShi(Enzyme 3)proved that,under the same conditions,reaction range of these three enzymes was about 0.

Determination of Ca,Fe and Zn Elements in Soybean Powder by ICP-AES;

) soybean pro-tein isolate (SPI) and soybean powder for sale were analysed.

The effects of levels of soybean powder,sugar,fermented temperature,fermented time on steamed bread quality were investigated.

The nutritional mutual replenishment of wheat flour and soybaan meal has beenstudied,and the rheological properties of dough,the quality of noodle,and nutritional componentsof the mixed flour were analysed,thus the best proportion of soybean meal added in wheat flourhas been sought out.