Soy flour is widely used in baked goods to not only boost nutritional value, but also to improve texture, moisture level, and shelf-life. Soy flour is very high in protein, so bakers use it alongside wheat flour to improve the quality of their bread.
Soy flour is an alternative flour made by roasting soybeans. They are then dehulled and ground into a fine powder. This flour is used to add high-quality protein, because of its high lysine content. It also adds a slightly nutty flavour and acts as a natural dough enhancer. There are two types of soy flour that are available in the market: full-fat and defatted.
The main function of using soy flour in bread dough is to increase its protein content. Soy flour is approximately 50% protein, which is a lot more than the wheat flour used to make bread. The protein content of bread flour varies from 9-14%. The inclusion of soy flour enhances the machinability of the dough, the texture of the bread and adds a slightly nutty flavour.
- High quality Protein.
- Rich in Vitamins and Minerals
- High Dietary fiber
- Boost immune system
- Particle size is 100 micron