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SOY FLOUR
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Soy flour is made from ground roasted soybeans. It is rich in high-quality protein and contains 2 to 3 times more protein than wheat flour. It is also an excellent source of iron, calcium and B-vitamins. There are two types of soy flour on the market. Natural or full fat soy flour contains all the original oils found in the soybean (between 18 and 20% of its content). Its low carbohydrate content makes it a good choice for diabetics. In defatted soy flour nearly all the oils from the soybeans are removed. Both kinds of flour will boost the protein content of recipes, although defatted soy flour contains more protein than full-fat soy flour. Soy flour can be used in small quantities in almost every baked product. Soy flour is gluten-free, there cannot entirely replace wheat flour. However, if 15% of the flour called for in a bread recipe is soy flour, it will make the bread denser with a moist texture and a wonderful nutty flavour. Soy flour also decreases the quantity of fat absorbed in the dough of fried foods like doughnuts. It also adds a rich color and tenderness to the final product. In addition, one tablespoon of soy flour mixed with tablespoon of water can be substituted for an egg when baking, therefore reducing the amount of cholesterol. These are some of the reasons why bakeries, and biscuit factories in particular, frequently use soy flour in their recipes. Soy flour must be kept refrigerated or in the freezer. |
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