Cereal Chem 46:391 - 396. | VIEW
Effect of Processing Conditions on the Composition of Soy Milk.
W. F. Wilkens and L. R. Hackler. Copyright 1969 by the American Association of Cereal Chemists, Inc.
Soy milk was prepared from whole and dehulled soybeans, both soaked and unsoaked, by a water extraction process at temperatures from 25 to 100 C. Soak treatments were of 1, 3, and 5 hr. duration at 25 to 60 C. The major effect of soaking on composition was to reduce carbohydrate and increase lipid content with increasing soak temperature. Protein was relatively unaffected. The longer soaks at higher temperatures reduced solids yield, especially with whole beans. Extraction of unsoaked beans reached a maximum solids yield when 60 C. water was used as the extractant.