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 flavour to a variety of products. As a coating before deep frying any food item,oil usage is considerably reduced. As an add on for soups to increase its protein content. Ideal for sport persons, for growing teenagers wherever higher protein intake is required.
Two kinds of soy flour are available:
1) Natural or full-fat soy flour which contains the natural oils that are found in the soyabean.
2) 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. Available Soyfit soya atta in convenient vaccum pack of 250 gm. One packet can be thoroughly mixed with 1 kg of wheat atta to give you chappatis with 18% of protein which is about same as in meat.
Availabilty ?
Soyfit Soya flour is available in all natural foods stores and all the supermarkets. Please ask us, to find the nearest supermarket at your place.
Culinary Uses
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. 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 colour, fine texture, tenderness and moistness to baked goods.
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.
Health Benifits :
Soy flour is extremely rich in high quality protein and is an excellent source of iron, calcium and B-vitamins.
Soya flour is good a source of isoflavones (phytoestrogens).
Isoflavones are compounds thought to be largely responsible for many of the health benefits associated with eating soya.
Sr.No Nutrient Contents
1 Protein(gm per 100gm) 44.07
2 Fat(gm per 100gm) 22.03
3 Carbohydrate(gm per 100gm) 25.77
4 Energy(Kcal) 477.63
5 Calcium(mg per 100gm) 264.96
6 Potassium(mg per 100 gm) 2457.22
7 Phosphorous(mg per 100 gm) 276.41
8 Magnesium(mg per 100gm) 361.35
9 Iron(mg per 100gm) 13.07
10 Total Dietary Fibre(gm per 100 gm) 16.76
Insoluble Dietary Fibre(gm per 100 gm) 12.01
Soluble Dietary Fibre(gm per 100 gm) 4.75
11 Cholesterol 0
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