Answer to Question 1
Any three of the following:
completely insoluble in cold water
opaque, clear, semiclear, or cloudy and soft or cohesive in texture
on cooking, a colloidal dispersion is formed in the resulting starch paste
some pastes form gels and some are nongelling
some tend to become rigid on standing
some are cohesive and tend to be stringier
Answer to Question 2
Hydrolyzed vegetable protein (HVP), a flavor enhancer is made be a chemical process called acid hydrolysis.
Lecithin, is extracted from soybean oil
Meat alternatives contain soy protein or tofu and other ingredients mixed together.
Natto is made of fermented, cooked whole soybeans.
Nondairy soy frozen desserts are made from soy milk or soy yogurt
Soy flour is made from roasted soybeans in a fine powder.
Soy cheese is made from soy milk.
Soy-based infant formulas us a soy protein isolate powder as a base rather than cow's milk.
Soy sauce is a dark brown liquid made from soybeans that have been fermented.
Soy protein concentrate comes from defatted soy flakes.
Okara is a pulp fiber by-product of soy milk.
Soy bran is made from the hulls of the soybean.
Soy grits have been toasted and cracked into coarse pieces.
Soy nut butter is made from roasted, whole soy nuts that are crushed and blended with soy oil and other ingredients.
Tempeh is a chunky tender soybean cake, sometimes mixed with another grain and fermented.
Tofu is a soft cheeselike food made by curdling fresh hot soy milk with a coagulant.
