Effect of hydrothermal treatment and pH on the formation of aglycones in soybean

This study aims to investigate the effect of hydrothermal treatment at different pH values on the formation of aglycones in soybean grains and flour. Thermal degradation of the aglycones was also examined after the baking of cakes at 175 and 210 °C for 35 min. The results showed that the hydrothermal treatment, when applied at pH 6.0 and 7.5, at 50 °C, favored the formation of aglycones in the soybean flour, in relation to the soybean grain. Under the baking conditions, loss of aglycones reached up to 70%.