Full-Fat Enzyme Active Soybean Flour
SOPRO-PEAB is a product obtained by processing soybean with high protein contents. The natural ratio of proteins and the high level of soybean oil, lecithin, minerals and fat-soluble vitamins has remained intact in this product. SOPRO-PEAB is valuable for its high nutritional and biological values and its functional properties in the final production process. It is an excellent agent for flour bleaching, owing to the presence of the lipoxygenase enzyme. In order to deactivate the anti-nutritive factors contained in soybean, subsequent thermal treatment of products supplemented with SOPRO-PEAB is required.
The natural ratio of proteins and the high level of soybean oil, lecithin, minerals and fat-soluble vitamins in this product is not disturbed. This full-fat enzymatically active soybean flour is beneficial for its high nutritional and biological values and its functional properties. This product is recommended for the baking industry for its excellent antioxidant activity. It bleaches wheat flour due to the lipoxygenase enzyme. In lower quality wheat flour, adding SOPRO-PEAB prevents the dough rising. It is dosed at 0.3-0.5 percent relative to the wheat flour, depending on the flour quality and the type of knead. SORPO-PEAB is mixed with the wheat flower in a dry state, and adding soybean flour requires adding water in the following ratio: soybean flour : water = 1 : 1. This flour is an excellent component in the production of additives.