Ingredient Information

Function

Soy flour adds a rich texture and flavor to various foods. The food industry manufactures an array of products like breads, cookies, cakes, pies, muffins, energy bars, pancake mixes and frozen desserts using soy flour. Some meat products also use soy flour for its nutritional benefits. Soy flour can be used to thicken gravies and cream sauces, bake cakes and prepare homemade soy milk. Soy flour helps reduce the fat absorption properties of dough when baking or deep-frying foods.

Other Use and Industries

NONE KNOWN

Health Effects

Soy flour is well known for its dietary fiber and high protein content. It is also an excellent source of iron, calcium and vitamin B. Riboflavin, niacin and zinc are also found in soy flour.

A variety of manufacturers sell infant formulas made from soy flour.

Soy flour is also approved by the FDA for its ability to reduce the risk of heart disease, treat inflammation and uneasiness during menopause, and as a wheat-alternative.

Studies conducted at the Wake Forest University Baptist Medical Center suggest that isoflavones and estrogenic compounds in soy foods strengthen bone mass, particularly in menopausal women.

A study published in the Journal of the American College of Nutrition suggests that protein found in products made from soy help reduce cholesterol levels and high blood pressure due to the presence of isoflavones.

Soy contains antinutrients which may prevent the absorption of beneficial nutrients from food.

Soy also contains phytoestrogen, which reacts with hormones in the system.

Soy flour is a simple carbohydrate, so limited consumption is suggested, particularly for those with diabetes.

Origins

Soy flour is obtained by roasting soybeans and grinding them into a fine powder. Soy flour comes in different forms, depending on its method of production. Defatted soy flour is obtained from solvent-extracted flakes and contains very little fat. Full-fat soy flour is extracted from dehulled beans and is 18%- 20% fat. Low-fat soy flour is prepared by adding some percentage of oil to the defatted flour. Lecithinated flour is added for its emulsifying properties and to increase the dispersing ability of the defatted soy flour.