| 摘要 |
A process for preparing palatable soya protein in granular or powdered form for direct human consumption, from defatted and scoured, textured or not textured, and extruded soya flour or soya protein comprises dry baking the soya starting material at a temperature in the range of 40 DEG C. to 120 DEG C. for a time of 3 to 14 hours and optionally, adding soya lecithin thereto. The product obtained by this process surprisingly has a taste greatly improved over that of the unbaked soya starting material.
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