Soy flour is a product obtained from processed soybean seeds (soybeans), cake and meal. Dishes made from soy flour are especially popular in the regions of East Asia.
The production of soy flour is carried out as follows: soybean grains are dried and roughly crushed, removing the shells and seed germs that contribute to the rapid rancidity of the flour. After completion of the preparatory operations, finer grinding of soybeans is carried out in roller or burr mills.
Soy flour, which is the least refined product of all soy products consumed by humans, serves as a source of fiber that cleanses the human intestines of toxins. It contains up to 54% protein, thanks to which it can replace the proteins of fish, meat, poultry and milk, leading to a reduction in the price of the final product.
Depending on the variety and method of production, soy flour can have different shades: from pure white, cream, light yellow to bright orange.
The shells (husks) remaining after the technological process are used as a source of nutritious dietary fiber in bakery production, as well as as animal feed.
Composition of soy flour
The beneficial properties of the product are determined by the chemical composition of soy flour. It includes microelements such as calcium (212 mg), sodium (5 mg), magnesium (145 mg), phosphorus (198 mg), potassium (1600 mg), as well as vitamin PP (2.3 mg), vitamin A ( 3 mcg), beta-carotene (0.02 mg), B vitamins (thiamine and riboflavin), vitamin E (1 mg). Soy flour also contains iron (9.2 mg).
The calorie content of the product is 291 kcal/100 grams. Nutritional value of soy flour:
- Proteins - 48.9 g;
- Fats - 1 g;
- Carbohydrates - 21.7 g
After adding soy flour to a food product, the final product boasts an increased content of minerals, proteins, lecithin and vitamins, positively affecting the concentration of “bad” cholesterol in the blood.
Vitamin B4 contained in soy flour prevents the appearance of gallstones, restores normal fat metabolism, thus promoting natural weight loss.
Applications of soy flour
Soy flour is widely used in the food industry: it reduces the need for additional raw materials (and, consequently, the cost of production), the loss of product weight during heat treatment, while maintaining its quality at an appropriate level.
Soy flour is used in the production of sausages, breakfast cereals, cookies, processed foods, bread, pasta, cereals, and also as a replacement for skim milk powder and some substances in whole milk.
Harm of soy flour
Despite the many beneficial properties for the human body, eating soy flour has its contraindications. The isoflavones contained in soy flour are substitutes for female sex hormones, which have a positive effect on the female reproductive system, but negatively affect the development of the fetal brain during pregnancy, increasing the risk of miscarriage. In addition, research by scientists has revealed a relationship between excessive consumption of soy products and menstrual irregularities in women of reproductive age.
Abuse of products that contain soy flour can cause cerebrovascular accidents, provoke the onset of Alzheimer's disease, and accelerate the aging process of the body. The harm of soy flour also extends to the endocrine system, causing disturbances in the human immune system, nervous and reproductive systems.
Excessive consumption of soy flour products is not recommended for children under 3 years of age - the product can provoke thyroid diseases and allergic reactions.
Soy flour is a product made from soybeans, a plant belonging to the legume family. Before flour is produced, the beans are cleaned, split and roasted. During the roasting process they acquire a nutty aroma.
Translated from Chinese, “soybean” sounds like “big bean”.
History and geography of the product
Soybeans came to us from East Asia. The first to grow it were the people of China 3 thousand years BC. The plant then spread to Korea and Japan.Soybeans were brought to Europe in 1740. In Russia, interest in the plant began to be shown only at the end of the 19th century.
Soy flour was first produced only at the beginning of the twentieth century. The first flour had a very strong bean flavor with a hint of bitterness. In addition, some batches had a distinct earthy flavor.
Because of this, soy flour has not gained much popularity. Therefore, manufacturers have devoted every effort to developing deodorizing technologies. And they succeeded, the flour got rid of the unpleasant aftertaste and began to gain universal recognition.
Currently, the main production of soybean flour is concentrated in the United States of America, Japan and Israel. There are similar factories in Russia.
Types and varieties
There are 3 types of soy flour:- low fat– produced from food meal, having previously separated the fat using extraction;
- non-fat– peeled, hulled and deodorized beans are used for its production;
- semi-skimmed– for its production they take soybean cake, which is obtained by pressing soybeans and separating the fat from it.
Also released lecitized soy flour to which lecithin is added.
Depending on the fiber content, they are distinguished first And higher varieties of flour.
Beneficial features
Soy flour contains vitamins (riboflavin, thiamine, niacin, beta-carotene, folic acid), fat (17-20%) , protein (40-50%) , carbohydrates (20%) , cellulose (3,5-5%) , fatty acids, minerals ( sodium, copper, magnesium, zinc, iron, calcium, potassium, manganese, selenium, phosphorus, fluorine, boron, iodine).Flour also contains unique substances – isolectans. They act similarly to insulin-like growth factor.
Soy flour does not contain gluten. Therefore, products made from it can be safely introduced into their diet by people with lactose intolerance.
Due to its high protein concentration, 0.5 kilograms of soy flour can replace 2.5 kilograms of bread, 1.5 kilograms of beef, 8 liters of milk or 40 eggs.
Soy flour:
- accelerates metabolism;
- cleanses the intestines of toxins and waste;
- strengthens the musculoskeletal system;
- lowers cholesterol levels;
- reduces blood sugar;
- promotes weight loss;
- reduces the risk of heart disease;
- prevents the formation of blood clots;
- weakens the manifestation of menopause;
- prevents the development of cancer.
Products made from soy flour will be useful for people suffering from diseases of the cardiovascular system, especially those who have had a heart attack.
It is recommended to consume dishes made from soy flour for ulcers, diabetes, atherosclerosis, hypertension, obesity, and intolerance to animal proteins.
Taste qualities
Soybean flour has a specific taste and a slight nutty odor. It has no bean flavor.The color of soy flour can vary. There is white, light yellow, orange and cream flour.
Use in cooking
Soy flour is used in the food industry as a vitamin supplement.Flour made from soy:
- increases the biological and nutritional value of products, saturating them with useful substances;
- improves the appearance and quality of products;
- reduces the cost of products;
- makes it easier to roll out the dough;
- increases the rise of dough during baking;
- promotes the formation of a golden brown crust;
- prevents the absorption of excess fat;
- gives tenderness and fluffiness;
- increases crispiness properties;
- helps products not to become stale for a long time;
- serves as a complete replacement for products of animal origin.
Soy meat and soy milk are made from flour. It is added to cutlets, steaks, schnitzels, hamburgers, meatballs, boiled and semi-smoked sausages, sausages, sausages, and canned food. Soy flour adds an original taste to vegetable, mushroom, fish and meat dishes.
Soy flour can replace baking powder, milk and eggs when baking bakery and confectionery products (20 grams of flour diluted with an equal amount of water replaces 1 egg). It is especially often used in the production of shortbread and puff pastry. Bread, buns, pies, crumpets, donuts, cakes, cookies, biscuits, muffins, rolls, doughnuts, pastries, casseroles, and puddings are baked from soy flour. Soy pancakes and pancakes are especially delicious. Noodles made from soy flour have a unique taste.
When baking, 1-5% soy flour is added to wheat flour. It is impossible to completely replace soy flour with wheat flour, since it does not contain starch and gluten.
Soybean flour is also used in the candy industry in the production of bars and caramel. It acts as an emulsifier and filler, replacing the nut mixture in meringue and almond cakes. Adding soy flour to praline masses and cake layers increases the shelf life of sweets and reduces the fragility of wafer sheets. You can also add soy flour to the marzipan mass, replacing half of the grated almonds with it.
Soy flour is found in baby food and breakfast cereals. It serves as a thickener in the preparation of creams, ice cream, yogurt, mayonnaise, vegetable and fruit sauces.
Products made from soy flour are especially popular in China, Japan and the United States of America. In Japan, soy flour is called kinako. It tastes like peanut butter and is used in making sweets and drinks. It is especially often used to make rice cakes and jelly called “mochi”.
The name of the cookie directly comes from the Japanese word "kinako", which refers to flour made from roasted soybeans with a small amount of sugar. Soy flour is a fairly common ingredient in oriental cuisine. I advise you to buy it if you have the opportunity. Or make it yourself at home.
The cookies that I bring to your attention today are quite simple to prepare, and if you like them, you will make them often and even with your eyes closed.
1. Prepare the above ingredients.
2. Let the margarine stand for half an hour at room temperature, then cut it into small pieces. It should be quite pliable because we have to mix it with brown sugar.
3. The resulting mass must be well mixed.
5. Mix everything well. The dough should be quite thick, like a paste.
6. To shape the cookies, you will need a small container of water, in which you will need to occasionally wet your hands. The dough is quite sticky and tender, but the small flatbread cookies form easily. Prepare a baking tray and set the oven to fan heat. Baking temperature - 175-180 degrees.
Sprinkle sesame seeds on top of each cookie. The hot air in the oven will crisp it up and give it a slight nutty flavor.
The cookies are baked for 15-20 minutes until evenly golden brown. After you take it out, let it cool well because hot cookies will be soft and may break in your hands.
As soon as it has cooled down, invite your family or guests for tea.
Pancakes made from soy flour
Ingredients:
Kefir - 1l;
soy flour - 250 g,
soda with citric acid - 1 tsp,
three green apples, finely grated,
1 egg
Vegetable oil for frying.
Cooking method:
Knead the dough, add grated apples and bake over medium heat
Steamed dumplings with soy flour
Ingredients:
Flour - 1 cup.
Soy flour - 4 tbsp. l.
Water (warm) - 0.5 cups.
Egg
Potatoes - 5 pcs.
Carrots - 1 pc.
Onion – 1 pc.
Vegetable oil (for frying)
Soy sauce - 2 tbsp. l.
Breadcrumbs - 3 tbsp. l.
Spices
Butter - 50 g
Cooking method:
Let the peeled potatoes cook. Knead an elastic dough from wheat flour, soy flour, eggs and water. Let the dough rest for 20 minutes. While the dough is standing, mash the potatoes. Grate the carrots, finely chop 1 onion. Fry in oil with spices and soy sauce. Add to potatoes, mix well. The filling is ready. We make flagella from the dough, cut into small pieces and roll them out, forming dumplings. Place dumplings in a steamer. Cook for approximately 20-25 minutes. Fry the second onion in oil (preferably butter) with breadcrumbs and pour over the prepared dumplings.
Soy-pea pancakes
Ingredients:
soy flour - 1 cup,
pea flour - 1 cup,
2 onions,
green chilli peppers - 4 pcs.,
a little ginger
crushed red peppers - 1 tsp,
salt to taste,
water and fat.
Cooking method:
Finely chop the onion, peppers and ginger, mix with pea flour and soy flour, add red pepper powder, salt and mix well. Knead sour cream into a dough with water. Pour the dough with a spoon into a hot greased frying pan, so that you get a pancake, fry in a thin layer of fat until golden brown on both sides. Serve hot with curry sauce.
Soy biscuits
Ingredients:
soy flour - 1/2 cup
wheat flour - 1 cup
sugar - 1/3 cup
butter - 250 g
eggs - 2 pcs
soda - 1/2 teaspoon
vanilla sugar - to taste
vegetable oil - for lubrication
Cooking method:
Combine butter with sugar, vanilla sugar and grind thoroughly. Beat the eggs and add to the mixture. Then add all the sifted flour and soda. Mix everything well, knead the dough, cover with a kitchen towel and put in the refrigerator for an hour. Remove the dough from the refrigerator, roll out thinly and cut out various cookies using pastry cutters. Place on a greased baking sheet with vegetable oil. Bake cookies in a preheated oven at 200 degrees until done. Then place the cookies on a plate. Soy cookies are ready!
Soy cakes
Ingredients:
soy flour - 350g
wheat flour - 350g
soy milk - 250g
baking powder - 1 sachet
fat - 4 tbsp.
Cooking method:
Sift flour with baking powder, add fat, gradually pour in milk and mix with a mixer. Place the mixture on a floured board, knead well, roll out to a thickness of 2 cm, cut into squares and bake in a hot oven.
Soy pancakes
Ingredients:
soy flour - 1 cup
wheat flour - 1 cup
filling to taste: - apples, pumpkin, squash, zucchini, green bell peppers, etc. - ground ginger - to taste - baking powder - 1 tsp. - fat and water for dough.
Cooking method:
Mix all the ingredients except the fat with water so that you get a dough as thick as sour cream, fry the pancakes in hot fat, pouring the dough with a spoon.
Soy cakes "khasta kachauri"
Ingredients:
soaked and mashed soybeans - 4 cups,
soy flour - 1 cup,
white flour - 2 cups,
garam masala powder - 2 tsp,
crushed ginger - 2 tsp,
crushed green chillies - 1 tbsp. l.,
red pepper powder - 1 tsp,
a pinch of baking powder,
cumin seed powder - 1 tsp,
coriander powder - 2 tsp,
anise seed - 1 tsp,
salt to taste, water, fat, a pinch of asafoetida.
Cooking method:
Dough: mix together soy and white flour, salt, a pinch of baking powder, add 0.5 cups of fat, grind, add water and knead into a soft dough, set aside, cover with a damp cloth.
Filling: heat 1.5 tbsp. l. fat, add asafoetida powder and mashed soybeans, fry until golden brown, add all the spices, green chillies, ginger, garam masala, mix well, cook for a while, remove from heat.
Make flat cakes from the dough, put the filling, fold the edges so as to cover the filling and make a ball, roll it into a flat cake. Fry over medium heat and serve with tomato sauce, ketchup and mayonnaise.
Soy pies stuffed with soybeans
Ingredients:
green soybean pods - 1 cup,
soy flour - 0.33 cups,
white flour - 0.66 cups,
cumin seeds - 1 tsp,
turmeric powder - 0.5 tsp,
coriander powder - 1 tsp,
garam masala mixture - 0.5 tsp,
green chilli peppers - 3-4 pcs.,
grated coconut - 1 tbsp. l.,
a little ginger, fat, salt to taste, water.
Cooking method:
Dough: sift soy flour through a sieve, mix it with white flour, add a little salt and 2 tbsp. l. melted fat, grind well, knead with water into a stiff dough.
Filling: Boil the pods until soft and drain. Melt the fat, fry the cumin seeds, green peppers, ginger for 2-3 minutes, add cooked beans, coconut, crushed turmeric, coriander, garam masala mixture and salt and cook for about 3 minutes.
Divide the dough into parts, roll into thin flat cakes and cut them in half. Roll the halves into a cone and secure the edges. Fill the cones with filling and seal the edges. Fry in a large excess of fat until golden brown over low heat, serve hot with tomato sauce.
Soy sauce with vegetables and potatoes
.
Ingredients:
Potatoes – 5 pcs.,
Water – 1 liter (for boiling potatoes),
Soy flour – 1 cup
Wheat flour - ? glasses
Onions – 1 pc.,
Carrots – 1 pc.,
Tomato paste – 2 tbsp.,
Salt, pepper - to taste
Cooking method:
Place the peeled potatoes in a saucepan, add hot water and cook until tender. Next, mash the potatoes and the broth with a wooden masher. Mix wheat flour with soy flour, add water and cook together for 15-20 minutes, then combine with crushed potatoes, add sauteed onions, carrots, tomato paste, dilute with hot water until sour cream thickens, add salt, pepper and boil the sauce for 10-15 minutes over medium heat.
Salted soybean brush
Ingredients:
soy flour - 1 cup,
fine flour - 2 cups,
fat - 0.5 cups and fat for frying,
salt to taste,
water.
Cooking method:
Mix soy and white flour with half a cup of fat, knead into a stiff dough and with a small amount of water. Roll out the dough into a flat cake 5 mm thick and cut it into strips or squares. Fry in excess fat and allow the fat to drain.
Soybean and tomato tubes
Ingredients:
white flour - 2 cups,
soy flour - 0.5 cups,
fat,
soaked soybeans - 1.5 cups,
tomato paste or juice - 1.5 cups,
3-4 green chillies,
a little ginger
2 onions,
red pepper powder - 2 tsp,
cumin seeds - 0.5 tsp,
garam masala powder - 0.25 tsp,
salt to taste.
Cooking method:
Boil soybeans until soft and mash. Simmer cumin, onion in fat, add ginger, green peppers and tomato juice (paste), cook a little until the mixture thickens. Knead the flour, salt and baking powder into a stiff dough with a little water. Roll out the dough on a lightly floured surface into a circle 3-4mm thick and cut it into long triangles. Place soy-tomato filling on their wide end and wrap. Bake in the oven at 150-160 degrees until they are browned.
Soy bread
Ingredients:
1 tbsp. spoon of butter,
1 yolk,
5 tbsp. spoons of milk,
1 protein,
2 tbsp. spoons of soy flour,
2 tbsp. spoons of corn starch,
0.5 sachet of baking powder,
salt,
ground cumin
Cooking method:
Grind the butter with salt, caraway seeds and yolk until foamy. Add warm milk, beaten egg whites and sifted soy flour mixed with cornstarch and baking powder. Knead the dough well and pour into a pan greased and sprinkled with soy flour. Bake the soy bread in a preheated oven over medium heat until done.
Chat with soy tortillas
Ingredients:
soy flour - 2 cups,
white flour - 1.5 cups,
semolina - 0.5 cups,
salt to taste,
a pinch of baking powder,
fat,
pomegranate - 2.5 cups,
sugar syrup (from 1.5 cups of sugar and 2.5 cups of water),
water.
Cooking method:
mix white and soy flour, semolina, baking powder and knead a stiff dough with water. Cut into small flatbreads and fry in fat over low heat. Place pomegranate seeds in boiling water, mash and squeeze, mix with sugar syrup. Add red chilli powder and stir. This is gravy. Place the flatbreads on a platter and pour over the pomegranate sauce. Add some chat masala mixture on top. Place cooked soybeans (ripe or green) and chopped boiled potatoes on top.
In various professional circles, relatively recently they began to talk about the dangers of wheat flour. Indeed, this product has many contraindications, which forces people to look for alternative options. It should be noted that there are many such substitutes. On the shelves of modern stores you can find rice, buckwheat, and corn flour. But soy flour is especially popular among consumers in this category. It is obtained from the legume crop of the same name, which grows well in a wide variety of soils.
The beneficial properties of soy are highly valued in cooking, it is necessary as a basis in the production of cosmetics, and is widely used in folk medicine. Let's try to understand the unique characteristics of this, one of the most widespread agricultural crops on the planet.
Plant characteristics
Soybeans were first grown in Asia about 6-7 thousand years ago. Its resistance to adverse environmental influences and ability to self-pollinate contributed to its rapid spread to other continents. Soybeans are classified as annual leguminous crops. The plant is relatively short; under favorable conditions it can reach up to 70 cm in height. During the flowering period, white inflorescences appear on the dense, hairy stem, and when the time comes for the fruits to ripen, small flowers give way to pods with yellow beans.
There are soybean varieties that produce green and brown seeds. Soybeans tolerate drought well, but light deficiency negatively affects yields. With a lack of light, the yield sharply decreases because the fruits decrease in size.
Advantages of soy
In many countries, soybean is the main agricultural crop. And this is no coincidence. Thanks to its unpretentiousness, it is possible to obtain fairly high yields. And given the leading position of this legume representative in the gastronomic segment, manufacturers receive enormous income from the sale of beans. After all, they have long learned to make such primary food products as meat, various nutritional pastes, cheeses, and butter from soy flour. If we talk about the nutritional properties of soybeans, then in this regard it has practically no competitors. One only has to look at the composition of the beans to make sure that this conclusion is correct.
The fruits of soybean crops contain the following valuable macro and microelements:
- a complex of vitamins, among them such important ones for health as: vitamins B, PP, E;
- proteins make up 50%;
- polyunsaturated fatty acids;
- mineral salts;
- alimentary fiber;
- carbohydrates;
- starch;
- beta carotene.
Of course, a product with such a valuable set of nutrients can satisfy hunger and have a beneficial effect on health. But this is not the main advantage of soybeans compared to other crops of the same family. It has a special structure that allows you to conduct various gastronomic experiments with its derivatives. Doctors value soy, first of all, for its ability to have a positive effect on the structure of blood vessels and the functioning of the heart.
Proponents of vegetarianism, for example, took soybeans as the basis of their diet, once abandoning animal foods. In any form, soy is perfectly absorbed by the body and significantly promotes digestive processes.
Useful qualities
To judge the usefulness of soybean culture, you need to study a little the properties of each component of the composition separately.
- Protein is present in excess amounts in soybeans. It is known that protein of plant origin has a set of essential amino acids.
- The calcium present in soybeans, more than the element contained in milk, helps strengthen bone tissue.
- Zinc is essential for strengthening immune strength and muscle growth. Without this macronutrient, not a single important process in the body takes place. Zinc takes an active part in protein synthesis, regulates metabolic processes, and promotes tissue regeneration.
- Phospholipids are found in large quantities in soybeans. There are much fewer of them in other legumes. These elements are responsible for cleansing the body of toxins, they help restore cell membranes, which is especially important for vascular tissue. Phospholipids can also reduce the body's need for insulin. This ability can help people suffering from diabetes.
- Fatty acid. Soy contains unsaturated acids that the body cannot synthesize on its own. These chemical components regulate hormonal functions and reduce cholesterol concentrations.
Product varieties
The food industry produces three types of soy products:
- flour, low fat or meal;
- non-fat product;
- half-skimmed flour.
Each category of flour products has its own characteristics. For example, meal, which is in great demand, is a by-product of soybean oil production. The meal contains a lot of protein, for which it is valued by supporters of a healthy diet.
Experts advise including coarse soybean flour in your diet, because it has an excellent taste and is most beneficial.
Soy products in cosmetology
Soy protein purified from fatty impurities is widely used in the production of cosmetic products. Products containing soy strengthen the hair structure and have a beneficial effect on the skin. The soy ingredient is added to daily care formulations. And such products do an excellent job of their task: they smooth out wrinkles, moisturize the skin, nourish it and improve color.
When can soy be dangerous?
Research by scientists has shown that with long-term consumption of legumes, serious disruptions in important functions can occur in the body. But hormonal imbalance is especially dangerous. Therefore, pregnant women should generally avoid dishes containing soy. This product should be used with caution by women of childbearing age; soy should not be given to children under 3 years of age. Diabetics should also not overindulge in soy products, as their ability to lower blood sugar levels may have the opposite effect.
Several useful recipes
It is natural that the beneficial properties of soy did not go unnoticed by traditional healers. It is believed that the plant can even prevent the development of cancer pathologies. After all, phytic acids inhibit the growth of foreign structures. Therefore, soybeans are quite suitable as a prophylactic agent.
- For strong immunity. You need to sprout the beans first. This will take 5 days. This is done like this: first, the grains are soaked in ordinary water, and after a day they are laid out on a damp cloth. The mini-plantation should be kept in the sun, regularly moistening the beans. When the sprouts hatched from the beans reach 5 cm, they can be added to the salad or eaten fresh in small portions.
- Soy decoction helps cope with fatigue and also relieves anemia. Healing nectar is prepared in the following way: soybean fruits (50 g) are boiled for 15 minutes in ½ liter of water. After the solution has cooled, it is filtered. The resulting amount of decoction should be drunk throughout the day.
- Soy milk is used to normalize menopause. It is recommended to drink the product three times, 2 tablespoons each, for a whole month.
There are many more useful formulations using soy products. There are many interesting recipes for preparing cosmetic compositions that can provide beauty and health. But we must remember that any remedy will be beneficial only if it is used wisely.
Video: benefits and harms of soy products