• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.209-214
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• 2006

Initially germinated whole soy flour was investigated for its additional effects on isoflavone contents and some physical properties of Ramyon. The soybeans were germinated at $20^{\circ}C$ for 24 hr. The properties measured were weight, volume, turbidity, color and texture of Ramyon. Addition of the soy flour up to 16% showed a significant increase in isoflavone contents of Ramyon, compared with those corresponding values of mixed wheat-soy flour before Ramyon preparation. The weight and volume of Ramyon and turbidity of boiled water after cooking were markedly increased and the hardness of cooked Ramyon was decreased as the addition ratio of the soy flour goes up. Sensory test showed that savory flavor and yellowish brown of cooked Ramyon were also increased by soy flour addition.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.919-926
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• 2005

The effects of the addition of germinated whole soy flour on dough and noodle characteristics were investigated in this study. The soybeans were germinated for 12 hours at $20^{\circ}C$ and ground to 60 mesh. With increasing soybean flour addition up to $16\%$, the RVA viscograph and mixograph properties were significantly decreased both with and without the addition of $3\%$ salt(p<0.05). The width and length extensibility were increased with increasing whole soy flour addition up to $8\%$ after which they decreased. The addition of the whole soy flour turned the color of the wet and cooked noodle a little darkish and greenish yellow. The hardness and gumminess of wet noodle increased with increasing whole soy flour amount, while those of cooked noodle gradually decreased. Sensory evaluation showed that addition of tile whole soy flour significantly increased the savory flavor and yellowish color of cooked noodle.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.483-487
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• 2006

In this study we investigated the effect of soybean germination on protein solubility, water and oil absorption and foaming and emulsion Properties. The soybeans were at germinated at $20^{\circ}C$ for 12 and 24 hr and then ground fine enough to Pass through a 60 mesh sieve. The germinated whole soy flour (GWSF) was relatively low in oil absorption capacity and protein solubility at pH 2 and 10 and high in water absorption capacity compared to ungerminated soy flour. Relatively low foaming capacities were measured for GWSF at pH 2 and 12 while the stabilities of GWSF were higher than that of ungerminated soy flour at pH 2-12 and setting time of 30-120 min. Emulsion capacity and stability were improved by germination at pH 10-12.