**7. Conclusions**

High hydrostatic pressure (HHP) processing is an innovative technology for processing of soybean which is an important food from nutritional point of view. HHP enables the inactivation of pathogenic bacteria at ambient temperatures. It also showed an increase in protein solubility and staining intensity due to the release of more protein after application of HHP. It also favored the inactivation of quality deteriorating enzymes such as lipoxygenase at room temperatures. Treatment of soybean with HHP improved the bioavailability of nutrients such as amino acids and the reduction of immune-reactivity. HHP also favored the activity of proteases, probably by reducing the activity of their inhibitors. It can be inferred that soybean and its products which are valuable food commodities can be effectively processed using this innovative processing technology, however more research needs to be done on HHP optimization and its effects on various physicochemical properties of soybean and different soy-foods.

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**4** 

*Serbia* 

**The Main Components Content, Rheology** 

Soybean (*Glycine max* (L.) Merr.) is a species of legume, native to a Eastern Asia and an important global crop, today. Soybean is rich in high quality proteins, contains essential amino acids, similar to those found in meat, minerals such as Fe, Zn, Cu, Mn, Ca and Mg as well as phytic acid. The bulk of seed soybean proteins contains albumins and globulins as major components, but there are minor, undesirable components such as inhibitors of trypsyn and chymotrypsin, and sugar-binding lecitins. The inhibitors and lecitins are generally inactivated by heat treatment. A new immunochemical methods can be used for quantitative detection of soybean proteins and production of healthful foods (Brandon & Friedman, 2002). The soybean lipid contains a significant amount of unsaturated acids: linolenic acid, known as omega-3 acid, linoleic, -linolenic and arachidonic acid, known as omega-6, and oleic acids known as omega-9 acid and are very important in human nutrition (Liu, 1997). The soybean lipid also contains saturated acids: palmitic and stearic acid (Bressani, 1972; Olguin et al., 2003; Bond et al., 2005), as well as tocopherols (Ortega-Garcia et.al., 2004, Yoshida et al., 2006). These soybean components make the products with

In the bread making industry, the soybean is used with the aim to increase the bread protein value and decrease carbohydrate value. In ordinary white bread protein content ranges from 8 to 9% and by including soybean, the protein content can be made up to 16% (Ribotta et al. 2010) and at the same time, the dough and bread are richer with lipoxygenase enzymes preparation which can make the dough physical properties better. The fact is that bread made with soybean costs less and it is especially important in countries where wheat is not a major domestic crop. Bread and products with higher protein content and lower carbohydrate content are more suitable for use in some diets than bread and products formulations currently used (Mohamed et al., 2006). As the main protein component in white bread is gluten, a component which causes celiac disease, the usage of soy is useful for decreasing the gluten content in bread. A portion of 0.3 to 5% of soybean flour portion is usually added (Auerman, 1979), but rational addition for increasing bread protein value is 20-30% of soybean flour. Besides whole soybean flour, different soybean products can also

**1. Introduction** 

soybean have higher nutritional value.

**1.1 Soybean in bread making industry** 

**Properties and Lipid Profile of** 

*University of Niš, Faculty of Technology, Leskovac* 

**Wheat-Soybean Flour** 

Nada Nikolić and Miodrag Lazić

