Full fat soybean powder moderately toasted (Biopro 30) is manufactured of healthy, hulled soybean, by a special heat treatment within which oil is not extracted out. Hydrothermal treatment of soybean provides a product of highly nutritious and biological value with deactivated anti-nutritious factors without the use of chemical reagents by which the usability of proteins is improved. Besides, natural ratio of high-value proteins, soybean oil, lecithin, minerals, and vitamins soluble in fats remains uninterrupted.
Biopro 30 is important due to its functional characteristics: emulsification, stabilization and retaining of water, prevention of rancidness of fats- due to the naturally high content of tocopherol. By the use of Biopro 30 powder nutritious value is increased, organoleptic characteristics are improved, as well as sustainability of the final product. In bakery industry, it is used in quantities from 15-20%, computed at the quantity of wheat powder depending on designing of a product for a purpose (high protein bread, bread for diabetics, etc.).It is made in our manufacturing company.
By adding full fat soybean powder Biopro 30 to bread economy is improved, due to the use of a greater quantity of water while forming a dough, improvement of nutritious value, quality, and color of the crust. In conditions industry, it is used as an addition for improving nutritious value and quality of condition products, in quantities of up to 10 %. The usage of Bio pro 30 lessens consumption of eggs and fats, improves the distribution of fats and sugar.
We also have textured soy protein in form of chunks, you can see it on the following link Textured soy protein TEXPRO – C (Chunks).
The Usage: Biopro 30 is used in confectionary industry
- High digestibility
- high protein level of extremely good quality
- high level of amino acids/strong
- high level of fats
- good emulsifier and stabilizer
- good anti oxidative activity
- Improves nutritious value
- improves organoleptic characteristics of product
- improves sustainability of final product