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Soya flour is made from roasted soybeans that have been ground into a powder. Soya bean flour is used in many products and has several uses and is considered to be a
Health food. With increasing awareness about health, there is a distinct shift towards soya
products including its flour. Its use as supplement in wheat flour is increasing substantially in many households. Rich in high-quality protein and other nutrients, soy flour also adds a pleasant texture and flavor to a variety of products.
Two kinds of soy flour are available:
Natural or full-fat soy flour which contains the natural oils that are found in the soybean.
Defatted soy flour which has the oils removed during processing.
Both kinds of soy flour will give a protein boost to recipes; however, defatted soy flour is even more concentrated in protein than full-fat soy flour. Like whole grain flours, both defatted and full-fat soy flour should be stored in the refrigerator or freezer.
Soyabean contains antinutritional factor that causes poor digestibility of protein. Hence it is recommended to consume readymade atta as it has all anti-nutritional factor removed. So if u want to use it in wheat flour, buy readymade atta than adding soybeans with wheat.
How to Select
Soya flour is available in natural foods stores and in some supermarkets. Read the label and then buy accordingly.
· Since soya flour can become packed in its bag or container, always stir it before measuring.
· Soya flour can be used as-is, or, for a pleasant nutty flavour, toast it before adding it to a recipe. Put the soy flour in a dry skillet and cook it, stirring occasionally, over moderate heat
· Soya flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added,finely powdered, to baked goods.
· In baked products, soya adds tenderness and moisture and helps to keep products from becoming stale.
· Products containing soya flour brown more quickly, so it is sometimes necessary to either shorten the baking time or decrease the temperature slightly.
· For products that do not contain yeast, such as muffins and cookies, replace up to 1/4 the total amount of flour called for in a recipe with soya flour. For products that are yeast-raised, such as bread, replace up to 15% of the flour called for in the recipe by placing two tablespoons of soya flour in the cup before measuring each cup of flour.
· Using more soya flour than this will cause breads to be too heavy and dense, since soya flour is free of gluten, the protein that gives structure to yeast-raised baked products.
· Soya flour also makes a good egg substitute in baked products. Replace one egg with 1 tablespoon of soya flour plus 1 tablespoon (15mL) of water.
· Although soy flour has not yet found its way into many family kitchens, it is used extensively by the food industry.
· Soy flour turns up in an amazing array of food products, including fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts.
· In fried foods, like doughnuts, soy flour reduces the amount of fat that is absorbed by the dough.
· It adds a rich color, fine texture, tenderness and moistness to baked goods.
· Soy flour can also be used to make a quick, homemade soymilk.
How to Store
Because soya flour must always be refrigerated, it is not often available in bulk. Keep soya flour in the refrigerator for several months or in the freezer for up to a year.
· Soy flour is extremely rich in high quality protein and is an excellent source of iron, calcium and B-vitamins.
· Soya flour is not as good a source of isoflavones (phytoestrogens) as are most soya products.
· Isoflavones are compounds thought to be largely responsible for many of the health benefits associated with eating soya.