The soybean (Glycine max) is a species of legume native to East Asia. Soy flour refers to defatted soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) in order to minimize denaturation of the protein to retain a high Protein Dispersibility Index (PDI), for uses such as extruder cooking of textured vegetable protein. Soy 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.
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. Use as a thickener in sauces and soups. Enriches baking – replace part of flour ingredient (one fifth) with soya flour for extra protein. Works well with puddings and cakes.
Soya flour is extremely rich in high quality protein and is an excellent source of iron, calcium and B-vitamins.