J R Short Milling Co history

In 1916 Piper and Morse of the United States Department of Agriculture (USDA) noted that flour made from defatted soybean meal, which when fresh had a sweet and nutty flavor, was used

Considerable research on soy flour was also done at universities during World War I. In 1917 Osborne and Mendel at Yale, after noting that soybeans had been used in America almost solely as a food for diabetics, gave an analysis of seven commercial whole soy flours, all made from dehulled soybeans.

In The Soybean (1923) Piper and Morse gave a comprehensive review of developments to date with soy flour in both the US and Europe.

The first patent to be successfully commercialized was Berczeller's 1924 US patent (No.

In 1929 Littlejohn published an article in American Miller on "The Soya Flour Industry," and discussed the Soya Millers plant in Seattle, which made soy flour.

In 1930 up to 3.5% soy flour was allowed as a binder in cooked sausages, such as frankfurters and bologna.

In 1932 Shellabarger was granted a US patent on a process for making soy flour under vacuum using steam (No.

In about 1934-35 he discovered soy flour and started developing and selling soybean bread.

By 1936, some 15 US oil mills were making soy flour (Burlison 1936; Bailey et al.

In 1938 Horvath wrote an excellent review of research on the nutritional value of soy flour.