flour is made from roasted soybeans that have been ground into
a fine powder. 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 contains the natural oils that are found
in the soybean. Defatted soy flour 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.
For those interested in the full health benefits of soy isoflavones,
newer naturally concentrated products are available with much
better flavor than retail soy products. Because of a patented,
natural concentration process, just 1 Revival
Soy bar or shake contains the amount of isoflavones found
in 6 cups of a typical soymilk. Learn
Tips for Using Soy Flour
Always stir soy flour before measuring since it can become
packed in its container.
Soy flour can be used just as it is, or it can be lightly "toasted" first
to enhance its nutty flavor. Put the soy flour in a dry skillet
and cook it, stirring occasionally, over moderate heat.
Baked products containing soy flour tend to brown more quickly,
so it may be necessary to shorten baking time or lower the
temperature just slightly.
Using Soy Flour
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. Some meat loaves
and other prepared meat products use soy flour.
In your own kitchen, use soy flour to thicken gravies and
cream sauces, to make homemade soymilk, or add it to a variety
of baked foods. Soy flour gives homebaked goods a protein boost.
It also keeps baked goods from becoming stale. 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. Since soy flour is
free of gluten, which gives structure to yeast-raised breads,
soy flour cannot replace all of the wheat or rye flour in a
bread recipe. However, using about 15 percent soy flour in
a recipe produces a dense bread with a nutty flavor and a wonderful
moist quality. Just place two tablespoons of soy flour in your
measuring cup before measuring all-purpose or other flour called
for in the recipe.
In baked products that are not yeast-raised, up to 1/4 the
total amount of flour called for in the recipe can be replaced
with soy flour. Recipes that are developed to use soy flour
specifically can often use it in even higher amounts.
Because it adds moisture to baked products, soy flour can
also be used as an inexpensive and cholesterol-free egg substitute
in these foods. Replace one egg with 1 tablespoon soy flour
and 1 tablespoon water.
Soy flour can also be used to make a quick, homemade soymilk.
Try the recipe included in this
Nutritional Value of Soy Flour
Soy flour is extremely rich in high quality protein and is
an excellent source of iron, calcium and B-vitamins.
Nutrients per 3 1/2 ounces (by weight)
| Soy Flour
|| Full-fat, roasted
| Protein (gm)
| Fat (gm)
| Carbohydrate (gm)
| Fiber (gm)
| Calcium (mg)
| Iron (mg)
| Zinc (mg)
| Thiamine (B1) (mg)
| Riboflavin (mg)
| Niacin (mg)
Source: Composition of Foods: Legume and Legume Products.
United States Department of Agriculture, Human Nutrition Information
Service, Agriculture Handbook, Number 8-16. Revised December
Recipes with Soy Flour
Recipes from RevivalSoy.com
Harvest Soy Muffins | Chocolate
Chip Soy Cookies
Applesauce Cake | Best
Soy Pancakes | Banana
Zesty Corn Muffins | Healthy
Banana Apple Muffins | Better
Bran Muffins | Blueberry
Oatmeal Bread (Bread
Machine) | Cinnamon
Rolls | Harvest
Made From Soy Flour