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In the second paper referenced by Jiggunjer, they conclude the highest lipoxygenase inactivation (which will correspond to the lowest "beany" flavor) will be achieved by a 4 hour soak in 50 degree celsius (122 F) water at 8.5 ph, followed by 30 minutes of grinding at 60 C (140 F). If I am reading their charts correctly, I'd suggest a slightly different ...



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