What's Inside?
- Soybean, (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed.
-
Soy flour is made by grinding roasted soybeans into a powder.
- Soy bean flour is considered a health food, and is used in many food products.
- With increasing awareness about health, there is a distinct shift towards soy products including its flour.
Benefits?
- In addition, many soy foods are enriched with vitamin B 12 , calcium, and vitamin D to help vegetarians get these much needed nutrients.
- It also contains all the beneficial soy oil that boosts our stamina and gives us greater muscular strength and much more.
- Soy four is the best option for low carb baking.
- Soy contains B-vitamins, iron, zinc and an array of antioxidants round out the nutritional qualities of soy.
Uses?
- 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.
- Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods.
- It is used extensively to make fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts.
Defatted Soy Flour is a fine, dry powder made by grinding soybeans after the oil has been extracted, typically via mechanical pressing or solvent extraction. It retains high protein and is used in a variety of industrial food applications.
Full-fat soy flour is made from whole soybeans with natural oils intact. Defatted soy flour has had the oil removed, resulting in lower fat content and longer shelf life.
Defatted Soy Flour has a pale yellow to off-white color with a fine, dry, flour-like consistency. Toasted and untoasted versions may differ in color and aroma.
Used in:
- Bakery blends (breads, rolls, pizza crusts)
- Snack and cereal products
- Protein supplements
- Processed meats and meat alternatives
- Batters, coatings, and extenders
Yes, it is also used as a plant-based protein source in animal feed formulations.
Generally 12–18 months if stored in a cool, dry place, away from moisture and direct sunlight.
Defatted Soy Flour is commonly used as a functional extender or binder, but exact substitution depends on the application and formulation needs.
Typical moisture content is less than 10%, helping to preserve shelf life and prevent microbial growth.
What's Inside?
- Soybean, (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed.
-
Soy flour is made by grinding roasted soybeans into a powder.
- Soy bean flour is considered a health food, and is used in many food products.
- With increasing awareness about health, there is a distinct shift towards soy products including its flour.
Benefits?
- In addition, many soy foods are enriched with vitamin B 12 , calcium, and vitamin D to help vegetarians get these much needed nutrients.
- It also contains all the beneficial soy oil that boosts our stamina and gives us greater muscular strength and much more.
- Soy four is the best option for low carb baking.
- Soy contains B-vitamins, iron, zinc and an array of antioxidants round out the nutritional qualities of soy.
Uses?
- 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.
- Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods.
- It is used extensively to make fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts.
Defatted Soy Flour is a fine, dry powder made by grinding soybeans after the oil has been extracted, typically via mechanical pressing or solvent extraction. It retains high protein and is used in a variety of industrial food applications.
Full-fat soy flour is made from whole soybeans with natural oils intact. Defatted soy flour has had the oil removed, resulting in lower fat content and longer shelf life.
Defatted Soy Flour has a pale yellow to off-white color with a fine, dry, flour-like consistency. Toasted and untoasted versions may differ in color and aroma.
Used in:
- Bakery blends (breads, rolls, pizza crusts)
- Snack and cereal products
- Protein supplements
- Processed meats and meat alternatives
- Batters, coatings, and extenders
Yes, it is also used as a plant-based protein source in animal feed formulations.
Generally 12–18 months if stored in a cool, dry place, away from moisture and direct sunlight.
Defatted Soy Flour is commonly used as a functional extender or binder, but exact substitution depends on the application and formulation needs.
Typical moisture content is less than 10%, helping to preserve shelf life and prevent microbial growth.