Difference between revisions of "Soya flour"
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== Description == | == Description == | ||
| − | The ground powder the beans of the soya plants, ''Soja hispida'', ''Soja japonica'', or ''Phaseolus hispida''. Originally native to Asia, the soya bean is now cultivated throughout the world. Soya flour contains about 45% [ | + | The ground powder the beans of the soya plants, ''Soja hispida'', ''Soja japonica'', or ''Phaseolus hispida''. Originally native to Asia, the soya bean is now cultivated throughout the world. Soya flour contains about 45% [[protein|protein]]. The ground meal has been hardened with [[formaldehyde|formaldehyde]], then used as a substitute for [[wood%20flour|wood flour]] in composition products and [[plastic|plastics]]. It is currently used in the manufacture of fertilizers, [[adhesive|adhesives]], and meat substitutes. |
== Synonyms and Related Terms == | == Synonyms and Related Terms == | ||
Revision as of 11:20, 10 May 2016
Description
The ground powder the beans of the soya plants, Soja hispida, Soja japonica, or Phaseolus hispida. Originally native to Asia, the soya bean is now cultivated throughout the world. Soya flour contains about 45% Protein. The ground meal has been hardened with Formaldehyde, then used as a substitute for Wood flour in composition products and plastics. It is currently used in the manufacture of fertilizers, adhesives, and meat substitutes.
Synonyms and Related Terms
soya bean meal; soybean meal; soja bean flour
Sources Checked for Data in Record
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- The Dictionary of Paper, American Paper Institute, New York, Fourth Edition, 1980