Processing of lipoxygenase‐free soybeans and evaluation in foods

Lipoxygenase‐free soybeans were processed into flour, concentrate, and isolate and compared to normal soybeans in bread, meat patties, and a beverage, respectively. Bread made with 20% normal or lipoxygenase‐free soy flour had greater (P< 0.05) beany flavor than control yeast bread. There were no differences in beany flavor scores between soy flour types, normal and lipoxygenase‐free. Ground beef patties made with 5% acid‐washed or ethanol‐washed soy protein concentrate had greater (P