Soy flour is derived from roasted soybeans finely grounded into a powder. It is a rich source of proteins, as well as iron, B vitamins and calcium, and it adds a pleasant texture and flavor to a variety of products.
Soy flour is available in a full-fat form with all its natural oils, or in a "defatted" form, from which all the oils are removed during processing. "Defatted" soy flour provides a slightly higher percentage of protein and calcium. Both forms of soy flour have health benefits.
This versatile ingredient improves taste and texture of many common foods and often reduces the fat absorbed in fried foods. The taste of soy flour varies from a “beany” flavor to a sweet and mild flavor.
Make a batch of homemade pizza dough and replace one-fourth of the flour with soy flour or Make soy nut butter or peanut butter cookies and replace 1/3 of the all-purpose flour with soy flour. Make lemon poppy seed, zucchini, or banana walnut bread and replace 1/3 of the all-purpose flour with soy flour.
Full-fat and low-fat soy flours work best in sweet, rich, baked goods like cookies, soft yeast breads and quick breads. In these recipes, soy flour will substitute well for ten to 30 percent of the wheat or rye flour. Recipes specifically developed to use soy flour may replace more than 30 percent of other flours with soy.
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