Soybean is economically most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products. Soy, a versatile bean, is found in foods like soy milk, soy sauce, miso (soybean paste), tempeh (which is kind of like a soy cake), and tofu. Soy is also sometimes added to foods like breads, cereals, and meat products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot dogs. Whole soy beans (edamame) and foods that contain whole soy are a good source of protein. Soy protein is used in the manufacturing of breads, cookies, crackers and other baked goods. Soy protein improves texture; holds moisture; creates cake richness; whitens bread; extends shelf-life; reduces breakage and crumbling; enhances nutrition; improves manufacturing, handling and machine ability; and improves mouth feel and overall quality as perceived by the consumer. Soy products have long recognized as sources of high-quality protein and healthful fat. The processing and utilization of soybean for value added products were reviewed.
N.V. Kanimozhi (2018) studied this question.