BAKED PRODUCTS CONTAINING SOYBEAN PROTEIN AND PROCESS FOR PRODUCING SOYBEAN PROTEIN

摘要

A baked wheat flour product is produced by using soybean protein which has an NSI of 40 or above, has been little denatured, contains 2.0% by weight or less of solid matters extracted with a solvent mixture (chloroform : methanol = 2 : 1) and has a crude protein content of 63% or more. By replacing wheat flour in dough by this soybean protein at a small ratio, a wheat flour product which is resistant against freezing and shows a favorable texture after thawing in a microwave oven can be obtained. By replacing all or most of wheat flour in dough by the soybean protein, a baked food mainly comprising the soybean protein which has a favorable flavor and texture and is appropriately taken by humans can be obtained. It is also intended to provide soybean protein which has been little denatured and shows a favorable color and flavor as a food material to be used in the above baked foods by treating little denatured defatted soybeans with an alcohol while regulating a decrease in NSI.