Effect of oil content on pin-milling of soybean

Milling is a critical step to prepare plant-based food ingredients by dry fractionation. It should provide dispersible flour of finely milled particles composed different cellular substructures. Especially, for raw materials with higher oil content such as soybean, this challenging. We present an investigation on the effect milling yield, particle size, energy use and dispersibility upon pin-milling soybean. Soybean (20 g oil/100 solids) mechanically de-oiled soybeans (9–17 were subjected experiments. Increasing soybean limited smaller lowered overall yield. Particle size reduction can be described adapted Bond's model input parameter. The produced soy flours well dispersible. • was oil-independent constant. All pin-milled had low degree de-agglomeration. Dispersion fine showed optimum high content. may used