This book, Soy Applications in Food, can be found on the CRC Press website (link above).
Filmed at the IFT (Institute of Food Technology) 2011 conference, CRC Press Mian N. Riaz talks about his book.
Provides thorough coverage of soy applications in specific food groups
Includes discussions of new food products incorporating soy ingredients
Presents information on the specific health benefits derived from soy, organic, and chemical-free soy ingredients
Explains how soy protein fulfills the need for protein in underdeveloped countries.
Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However there is currently a limited amount of information that explains soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their successful application in food.
Comprehensive and complete, the book offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book also addresses how to process soybeans into soy milk, soy beverages, and textured soy protein; how to select identity-preserved soybeans for various food applications; how to overcome the "beany" flavor of some soy products; and how soy protein is fulfilling the need for protein in underdeveloped countries.
Featuring contributions from industry experts with years of experience in the field, Soy Applications in Food is a valuable resource for obtaining information on the technical and practical applications of soy ingredients.