Serna-Saldivar S O, Cabral L C
CTAA-EMBRAPA, Guaratiba, Río de Janeiro, Brasil.
Arch Latinoam Nutr. 1997 Mar;47(1):66-9.
Soybeans were dehulled, roll-milled into grits, conditioned to 18 or 21% moisture and continuously cooked in a twin extruder at three temperature programs and two residence times. The resulting extrudates were further dried and roll-milled into flour and characterized for their physical, chemical and functional properties. The urease activity and nitrogen solubility index (NSI) decreased with increased extrusion temperature, residence time and soybean grits moisture content. The best pre-cooked full fat flours had a urease activity lower than 0.2 and a NSI higher than 15%.
大豆先进行脱壳，然后辊磨成粗粉，调节至18%或21%的水分含量，并在双螺杆挤压机中按照三个温度程序和两种停留时间进行连续蒸煮。所得的挤压物进一步干燥，然后辊磨成面粉，并对其物理、化学和功能特性进行表征。脲酶活性和氮溶解度指数（NSI）随着挤压温度、停留时间和大豆粗粉水分含量的增加而降低。最佳的预煮全脂面粉的脲酶活性低于0.2，氮溶解度指数高于15%。
