Soy Flour

Food and Travel (Singapore) - - Cook's Basics -

A great source of pro­tein, di­etary fiber and im­por­tant bio-ac­tive com­po­nents, such as isoflavones, soy flour, which is made by ei­ther milling soy­bean flakes or by grind­ing roasted soy­beans, is a ver­sa­tile in­gre­di­ent that can be used to add mois­ture to baked goods, as well as pro­vide the ba­sis for some soymilks and tex­tured vegetable pro­tein. There are two kinds of soy flour: nat­u­ral or full-fat soy flour which con­tains the nat­u­ral oils that are found in soy­beans, as well as de­fat­ted soy flour, which has the oils re­moved dur­ing pro­cess­ing. The main dif­fer­ence be­tween both types of soy flour is that the lat­ter is even more con­cen­trated in pro­tein than full-fat soy flour. Store soy flour like how you would with other whole grain flours – in an air­tight con­tainer in ei­ther the re­frig­er­a­tor or freezer.

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