2007-03-12 20:32:49 · 4 answers · asked by atashib 1 in Science & Mathematics ➔ Chemistry
depends on the nature of cooking.... as soya milk it is soluble... otherwise rest part is not soluble...
2007-03-12 20:38:56 · answer #1 · answered by Dinesh 4 · 0⤊ 0⤋
No, it is not soluble in water. soya protein is made from dehulled soya beans once the oil has been extracted. They are ground up to make soya flour which is then mixed with water to remove the soluble carbohydrate. The residue is formed in to its final shape - chunks, mince or flakes. Sponge-like in texture and bland in taste soya protein should be marinated or flavoured before being added to dishes. Not only is it an excellent source of nutrition and fibre, but it adds substance and bulk to vegetarian products.
2007-03-13 05:14:58 · answer #2 · answered by sb 7 · 0⤊ 0⤋
yes.....Proteins bind both fat & water. This promotes the formation of stable oil & water emulsions.
2007-03-13 03:42:00 · answer #3 · answered by Anonymous · 0⤊ 0⤋
depends on the nature of cooking............
2007-03-13 06:23:41 · answer #4 · answered by irfan 3 · 0⤊ 0⤋