Serventi, LucaWang, SiyunZhu, JingnanLiu, SiluFei, F2018-10-252018-08-042018-122018-07-061438-2377GW0GE (isidoc)https://hdl.handle.net/10182/10312Pulse cooking water has been shown to possess several functionalities but no knowledge has been developed on commonly consumed legumes such as soybeans. This study determined composition, functionality and food applications of the cooking water of yellow soybeans (SCW). The SCW contained relevant amounts of minerals, representing about 10% of the recommended daily intake (in 100 g of SCW) of iron, potassium and phosphorous. On a macromolecular level, carbohydrates (both soluble and insoluble), protein and saponins were determined and associated to several functionalities: foaming, emulsifying and thickening. Incorporation of SCW in gluten-free crackers resulted in significant textural changes, increasing softness and moisture content of the product during a 2-day storage at room temperature, likely in result of enhanced water dynamics.pp.2141-2148Undetermineden© Springer-Verlag GmbH Germany, part of Springer Nature 2018.emulsifiersgluten freesoybeanstalingwaste waterJournal Article10.1007/s00217-018-3122-4ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)ANZSRC::090803 Food Nutritional Balance1438-2385ANZSRC::3006 Food sciences