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About Soy flour Edit
Wikipedia Article About Soy flour on Wikipedia
This finely ground flour is made from soybeans and, unlike many flours, is very high in protein (twice that of wheat flour) and low in carbohydrates. Soy flour is ordinarily mixed with other flours rather than being used alone. It has a wide variety of uses such as for baking and to bind sauces. In Japan, it's very popular for making confections. Soy flour is sold in health-food stores-sometimes under the name kinako-and in some supermarkets.
Soy flour refers to defatted soybeans where special care was taken during desolventizing (not toasted) in order to minimize denaturation of the protein to retain a high Nitrogen Solubility Index (NSI), for uses such as extruder texturizing (TVP). It is the starting material for production of soy concentrate and soy protein isolate.
- Defatted soy flour, is obtained from solvent extracted flakes, and contains less than 1% oil.
- Full-fat soy flour, is made from unextracted, dehulled beans, and contains about 18% to 20% oil. Due to its high oil content a specialized Alpine Fine Impact Mill must be used for grinding rather than the more common hammermill.
- Low fat soy flour, is made by adding back some oil to defatted soy flour. The lipid content varies according to specifications, usually between 4.5% and 9%.
- High fat soy flour, is produced by adding back soybean oil to defatted flour, at the level of 15%.
- Lecithinated soy flour, is made by adding soybean lecithin to defatted, low fat or high fat soy flours to increase their dispersibility and impart emulsifying properties. The lecithin content varies up to 15%.