Effect of Vacuum Soaking on the Properties of Soybean ( Glycine max (L.) Merr.).

The water absorption of soybeans ( Glycine max (L.) Merr.) during soaking is directly related to their textural characteristics and grinding properties during processing. In this study, we determined the effects of vacuum soaking on the absorption of water and salt solutions by soybeans. We also analyzed the textural characteristics and grinding properties of soybeans soaked under atmospheric and vacuum pressures (0.02-0.08 MPa) for 8 and 16 h. The results showed that vacuum soaking promoted the absorption of water and NaHCO3 solution. Vacuum soaking also decreased the hardness of soybeans. Soaking under vacuum significantly shortened the soaking time required for soybeans. Additionally, the protein content was higher in soymilk made from vacuum-soaked soybeans than in soymilk made from soybeans soaked under atmospheric pressure. [ABSTRACT FROM AUTHOR]