Soya bean flour features and application

Soya bean flour features and application Recently, products made from soyabeans have become increasingly popular. In the modern culinary tradition, the so-called soya kitchen occupies a special place. The most popular products from soyabeans are in the Asian region. This is not surprising, especially if we take into account the fact that the homeland of the soybean plant is considered to be East Asia. However, in our time, most of the supporters of a healthy lifestyle and nutrition cannot imagine their diet without healthy, low-calorie and dietary foods made based on soyabeans.

Soya bean flour: description Soya flour is obtained by grinding soyabeans, soybean meal or cake. It is a powdery substance of a white-cream shade. The particle size is relatively large, roughly corresponding to class II wheat flour. Before processing, the beans undergo drying and exfoliation of the upper shell. Depending on the type and proportions of the raw materials, several varieties are distinguished by fat content: •Non-fattened from soyabeans. •Degreased from meal or cake. •Semi-refined from a mixture of soyabeans with cake or meal. The color palette of the product varies from white and cream shades to light brown, yellow and even light orange. It has a mild floury taste and a light aroma with nutty notes. One of the most common soy-based foods is soya flour. This type of flour is widely used, as well as other soyabean products, in the following countries: Japan, China, the USA, as well as almost all states of the Asian region.Soyabean flour has several distinctive consumer characteristics. However, in its appearance, soyabean flour is not much different from ordinary wheat flour. Composition of soyabean flour Except that the color scheme of soyabean flour can vary depending on the method of manufacture and the type of product. There are both light yellow and cream, and almost orange or white in color soyabean flour.

The chemical composition of soyabean flour is considered the main distinguishing feature of the product. The composition of soya flour includes a large number of proteins, as well as vitamins of groups A, B and E. In addition, soyabean flour is enriched with potassium, phosphorus, as well as magnesium and calcium. Soyabean flour is produced from pre-purified and heat-treated soyabeans of the soyabean plant. It is noteworthy that, as a rule, soya flour is used as an additive to other types of product. Doctors, as well as scientists, claim that soybean flour can enrich the composition of any food product. Therefore, soyabean flour is used in the food industry as a vitamin food supplement of natural origin. Benefits of soya flour When adding soya flour in the process of making food, the composition of the finished food product will boast a high content of proteins, fats, lecithin, as well as minerals and vitamins indispensable for the human body. The benefits of soy flour lie in the enriched vitamins and other substances useful for humans. However, the unique benefit of soya flour lies in the ability of the product to affect the level of cholesterol in the blood. Most nutritionists, as well as doctors around the world, advise more often to eat foods made from soya flour. In cooking, soyabean flour has found wide application. Moreover, the product is used in the process of manufacturing confectionery and bakery products. In addition, soya flour is introduced into the composition of many dietary foods as a vitamin food supplement.

Use of soya flour 1. Soya products are recommended for patients with diabetes: it helps cleanse the blood of \"bad\" cholesterol, reduces blood sugar levels. 2. Regular consumption of soya flour products helps to establish lipid (fat) metabolism, which leads to a smooth decrease in increased body weight. 3. Soya flour can be safely included in the diet of people who are allergic to animal protein. Soya can completely replace animal protein and for vegetarians who consciously refuse to consume poultry meat, fish and dairy products. 4. The presence of antioxidants in soya flour makes this product useful for preventing early aging of the body, cleansing the blood of free radicals and toxins. Production of soya flour Soyabean flour is produced on an industrial scale in millstone mills. Preliminary preparation of seeds is carried out in well-ventilated workshops, where soyabeans are dried and the upper shell of the peel is exfoliated. A finer grinding is carried out either only by the beans themselves, or together with cake and meal to preserve all useful vitamins and trace elements in the final product.

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