Soya flour is a valuable food product that is made from meal or seeds. Compared to other types of flour milling products, it has a high content of minerals and protein. The production of soy flour has some differences from the production of products from cereals: corn, rice, rye. These seeds are high in fat and require pre-treatment for processing.
Soya flour is commonly believed to be a product derived from a member of the legume family, but this is not the case. In flour, in addition to the ground soybeans themselves, meal and cake are added. The countries of the East Asian region are characterized by the highest consumption of soybeans and dishes from it.
What's the use?
Previously considered the best food for people with diabetes and eating well, as it does not have any side effects and can be included in the diet of older people and young children with special needs on the menu.
Features of the composition affect the difference in use. Soy seeds contain 40 percent protein, which is similar in amino acid composition to meatproducts, while being comparable to milk casein in terms of the degree of assimilation. In production, edible vegetable oil is isolated from soybeans, and the cake residue is used to manufacture the insulator and protein concentrate. Soy milk and fermented milk products are widely used in many countries.
Soy flour: composition
Among the advantages, it is worth highlighting, first of all, the rich chemical composition. In addition to the main trace elements, iron, sodium, phosphorus, potassium and others are present in soy. Also, many are attracted by a set of vitamins: thiamine, beta-carotene, vitamins E, PP, A.
In the production of soy flour, special attention is paid to preserving the maximum amount of fiber, minerals and vitamins. In fact, the beans are only peeled, as it can affect storage by causing a rancid taste. Fiber is an important element that helps cleanse the human body, ridding the intestines of toxins and harmful substances.
In the nutrition of vegetarians and people who control their weight, soy flour becomes an indispensable assistant due to its high protein content. These beans are involved in the restoration of normal fat metabolism, which leads to a decrease in body weight.
This nutritious product contains vitamin B4, which reduces the likelihood of gallstone disease.
What to look out for
Scientists say soy flour contains isoflavones that increase the riskmiscarriage in pregnant women and can adversely affect the development of the child's brain.
Women of childbearing age should be careful when consuming such flour, as excessive consumption can lead to menstrual irregularities.
For any person, too active passion for soy products is fraught with malfunctions of the reproductive and nervous systems, impaired immunity, and acceleration of the aging process.
Nutritionists advise to stick to the measure in everything. Soy flour is no exception, the recipes of which are very diverse, but still should not form the basis of nutrition.
Production
In the production of soybean flour today, there are three main varieties: defatted, semi-skimmed and full-fat. The latter is made from whole soybeans. The middle version is obtained from the residues produced after pressing the oil. Soybean sprat will produce defatted flour, its basis is the substances remaining after the extracted oil production. According to the fiber content, two varieties should be distinguished - the first and the highest.
Full-fat soybean flour, obtained without additional heat treatment, is also called non-deodorized. Due to this, it acquires a soy flavor and a specific smell.
Deodorized flour is made from seeds that have been pre-treated with hot steam. It does not smell of soy, as aromatic substances are destroyed by high temperatures, in addition toThis, there are no extraneous aromas and taste of beans. Semi-skimmed and fat-free flours are produced only in deodorized form.
