Soy flour

Generality

There soy "common" (in American soybean, in English soya bean) is an annual herbaceous plant belonging to the Fabaceae family (Leguminosae), Genus Glycine, Species max; the binomial nomenclature of soy is Glycine max.

The soy is of Asian origin, more precisely from the eastern side. It is grown mainly for the edibility of whole seeds (enclosed in the pod), but also as zootechnical fodder and for the production of flours, additives (emulsifiers), oil and food supplements (isolated proteins, cholesterol-lowering molecules, phytosterols, etc.), as well as for various other industrial applications.
There are many varieties of soy, sometimes characterized by different colors. In addition, soy (like corn) is one of the agri-food products most affected by the "GMO genetic artefact. D" on the other hand, to preserve its reputation, there are also many organic crops; Unfortunately, however, from the analyzes carried out it seems that these too are not entirely exempt from transgenic contamination.
In addition to being a starchy legume (such as beans, peas, broad beans, lentils, lupins, chickpeas, etc.), soy is also classified among the "oil seeds"; another legume with similar characteristics and even richer in lipids, is the peanut.
Soybean oil is an extremely interesting product (especially from a nutritional point of view) and for this reason it is included in the list of the FAO (United Nations Food and Agriculture Organization).
The largest producers of soybeans in the world are: United States (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%).

Soybean Flour Production and Specifications

Soybean meal is obtained from the dry residues (already dehusked) left over from pressing to separate the oil.

Soybean meal is a powder that is finely ground enough to pass through a 100mesh sieve. NB. Soybean meal should NOT be confused with soybean grains, which are coarsely crumbled.
In reality, there are many types of soy flour, different above all for the lipid content (degreasing) and for the level of protein denaturation. There is also a totally raw soybean meal which, of course, leaves out most of the processing; this is obtained through a technology called "Alpine Belle Mill"; it is not roasted and not even defatted, it contains 18-20% oil and less protein than the traditional one.
After pressing, for the separation of the oil, and the grinding of the residue through hammer mills, the defatted soybean meal must be further refined; this process takes place by means of the addition of a solvent (hexane) which is then completely extracted together with the solutes. The peculiar characteristic of this product is that, subsequently, the substrate is NOT subjected only to the classic roasting, but is placed in a roaster-desolventizer (followed by a dryer and a refrigerator) in order to minimize the protein denaturation of the food and maintain the correct solubility. This trick is not accidental; in fact, in this way it is possible to maintain a high index of dispersibility of the peptides, a characteristic necessary for some processing techniques such as extrusion. In addition to those already mentioned, today there are various techniques for processing soybean meal such as, for example, Crow Iron Work (more efficient and cheaper) and desolventization-deodorization.
ATTENTION! There are no poorly treated soybean flours and others more treated, only the "raw" and "processed" ones. For processed ones, the solventization phase is always the same, while the lipid content is determined by the additional addition of a fat fraction of the previously extracted oil (on average, for a total of 4.5-9%). Furthermore, "raw" soy flour should not be confused with "fat"; a lipid level equal to 15% can also be obtained by means of the secondary addition.

Nutritional Characteristics

Soybean meal is used in human and zootechnical food (feed), but also in agriculture; in the first two cases, the product performs an "important energy function (complex carbohydrates) and plastic (amino acids, many of which are essential), while in the third case it plays the role of fertilizer.
Soybean meal is used by food industries to produce various packaged foods (of all kinds), especially vegan foods (soy milk, tofu, soy paste, etc.). The addition of soy flour in foods performs various functions, among which we mention:

• Prevents the aging of the bread; it becomes stale, or rather stale, more slowly than normal (see the recipe for soy bread)
• It decreases the absorption of oil in frying
• It increases the solubility and favors the emulsion of the compounds preventing them from separating
• It thickens as effectively as cereal flours.

From soy flour it is also possible to extract ONLY proteins, known for having a High Biological Value and sold as a plastic food supplement (similar to those of whey, casein and egg).

Composition for: 100g of Soybean Flour - Reference values ​​of the INRAN Food Composition Tables Edible part 100.0% Waterfall 7.0g Proteins 36.8g Prevailing amino acids - Limiting amino acid - Lipids TOT 23.5g Saturated fatty acids 3.3g Monounsaturated fatty acids 5.7g Polyunsaturated fatty acids 13.3g Cholesterol 0.0mg TOT Carbohydrates 23.4g Starch 11.1g Soluble sugars 11.2g Ethyl alcohol 0.0g Dietary fiber 11.2g Soluble fiber - g Insoluble fiber - g Power 446.0kcal Sodium 9.0mg Potassium 1660.0mg Iron 6.9mg Football 210.0mg Phosphorus 600.0mg Thiamine 0.75mg Riboflavin 0.28mg Niacin 2.0mg Vitamin A (RAE) 0.0µg C vitamin 0.0mg Vitamin E - mg

Isolated soy proteins, which are quite common in sports, have also been shown to have a certain cholesterol-lowering power; obviously, albeit with different mechanisms, from the therapeutic point of view they can act synergistically with other phytotherapeutic molecules of soy, such as phytosterols (also called phytoestrogens), viscous fibers, lecithins, essential omega 3 fatty acids (alpha linolenic) and antioxidants (isoflavones).
Among the various soy flours there are also some of the "dietetic" type. The most common example is certainly that of "soy flour with lecithin" (up to 15%); highly soluble and strongly emulsifying, it also plays a cholesterol-lowering metabolic role.
Retail available soybean meal is quite energetic. It provides up to 50% of proteins, many complex carbohydrates and, for the "joy" of the intestine (as well as of the colonic bacterial flora), a good 5% of fiber (also, like lecithin, potentially hypolipemic).
As far as vitamins are concerned, soy flour is rich in thiamine (vit. B1), riboflavin (vit. B2) and niacin (vit. PP); with regard to mineral salts, potassium, calcium, phosphorus and iron stand out above all.
Soybean flour DOES NOT CONTAIN GLUTEN and, if on the one hand used pure it does not lend itself to bread making (it must instead be added in percentage to gluten flours), on the other hand it is perfectly tolerated by celiacs.
Soybean meal is recommended in case of metabolic diseases, thanks to the high content of essential fatty acids of the omega 3 group. It can also promote the reduction of hypertension, hypertriglyceridemia, complications related to type 2 diabetes mellitus and, thanks to the presence of other beneficial molecules, total cholesterol, especially LDL (bad). However, it is essential to remember that soybean meal is highly caloric and that its use must take into account any excess weight of the consumer.
Containing phytosterols, soybean meal (such as red clover) is also used in the treatment of climacteric syndrome. It is a good adjuvant to other therapies which, based on the case history, can determine a significant reduction in related symptoms or be almost useless.

Gastronomic Aspects of Soybean Flour

Soybean flour is used in cooking especially for some vegan-type recipes. In this regard, I suggest you consult Alice's vegan video recipes.
However, it is a good thickener for cooking stocks (eg for escalopes). Mixed with that of wheat (about 5% of the total) it favors the preservation of bread and tends to improve its leavening; on the other hand, at higher percentages it makes it worse.

Soybean flour also lends itself to the flour of food to be fried and, again in the presence of wheat flour, it structures excellent batters. Moreover, especially the one with the addition of lecithin, it has an excellent emulsifying power.
The most used soybean meal in Japan is "Kinako".

Recipes with soy flour



Vanilla Soy Pudding with Peach Sauce

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