"Processing of Soybean Meal and Cake into Flour and Bran"

Abstract

The article presents the results of a study of processing soybean meal and cake into soybean flour and soybean bran by mechanical means. Based on the results of the studies, it is possible to draw conclusions about the excellent flour milling properties of all the presented samples of soybean meal and cake. The yield of soy protein flour during the processing of soybean meal and cake ranged from 86.5 to 95.6%. It is established that the processing of soybean meal into flour and bran occurs with greater efficiency compared to the processing of soybean meal. This is since the initial soybean meal has an increased fat content of up to 13.4 %, which prevents effective separation into flour and bran during the processing of the original cake. It was revealed that during the processing of soybea