Soya flour is a valuable food product that is made from meal or seeds. Compared with other types of flour products, it is characterized by a high content of minerals and protein. The manufacture of soy flour has some differences from the production of cereals: corn, rice, rye. These seeds have a high fat content, and preliminary processing is required for their processing.
It is generally accepted that soybean flour is a product obtained from a representative of the legume family, but this is not so. In addition to soya ground beans, meal and meal are added to the flour. The countries of the East Asian region are characterized by the highest consumption of soy and dishes from it.
What is the use?
Previously, this product was considered optimal for the nutrition of people with diabetes and adhering to proper nutrition, since it does not have any side effects and can be included in the diet of elderly people and young children with specialties on the menu.
Features of the composition affect the difference in use. Soybean seeds contain 40 percent protein, which are similar in composition to meat products in amino acids, and are comparable to milk casein in terms of absorption. Edible vegetable oil is isolated from soy in production, and cake is used to make isolator and protein concentrate. In many countries, soy milk and dairy products are widespread.
Soybean Meal: Composition
Among the advantages, it is worth highlighting primarily 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 to a set of vitamins: thiamine, beta-carotene, vitamins E, PP, A.
In the production of soy flour, special attention is paid to maintaining the maximum amount of fiber, minerals and vitamins. In fact, the beans are cleaned only of the shell, since it can affect storage, causing a rancid taste. Fiber is an important element that helps to cleanse the human body, ridding the intestines of toxins and harmful substances.
In the diet of vegetarians and people who control their weight, soy flour becomes an indispensable tool, due to its high protein content. These beans are involved in restoring normal fat metabolism, which leads to weight loss.
This nutritious product contains vitamin B4, which reduces the likelihood of gallstone disease.
What you should pay attention to
According to scientists, soy flour contains isoflavones, which increase the risk of miscarriage in pregnant women and can adversely affect the development of the brain in a child.
Women of reproductive age should be careful in eating foods made from such flour, as excessive consumption can lead to menstrual irregularities.
For any person, too active passion for soy products is fraught with malfunctions in the reproductive and nervous system, impaired immunity, accelerating the aging process.
Nutritionists are advised to adhere to measures in everything. Soy flour is not an exception, the recipes of dishes from which are very diverse, but still should not form the basis of nutrition.
Manufacture
In the production of soybean flour today there are three main varieties: non-fat, semi-fat and non-fat. The latter is made from whole soybean seeds. The middle option is obtained from the residues generated after the extraction of the oil. Fat-free flour will be obtained from soybean sprat, its base is made up of substances remaining after extracted oil production. According to the fiber content, it is worth distinguishing two varieties - the first and the highest.
Non-fat soy flour, obtained without additional heat treatment, is also called undeodorized. Due to this, it acquires a smack of soy and a specific smell.
Deodorized flour is produced from seeds that have been pre-treated with hot steam. It does not smell soy, as aromatic substances are destroyed by the influence of high temperatures, in addition, there are no extraneous aromas and smack of beans. Semi-skim and skim flour is produced only in deodorized form.