Baker's Nutri Soy Flour is moderately heat treated and is best for use in baked goods and cereals. This soy flour can be used as a substitute for all purpose flour in many cookie, cake and muffin recipes.

Soy protein is the only commonly consumed plant protein that is nutritionally complete, meaning it contains all of the essential amino acids in sufficient quantities to help meet the body’s requirements. The medical and nutrition communities, as well as the United States Department of Agriculture (USDA), recognize soy protein as equal in quality to animal protein. And unlike many sources of animal protein, soy is low in saturated fat.

Soy flour is made from roasted soybeans that have been ground into a fine powder. Rich in high-quality protein and other nutrients, soy flour also adds a pleasant texture and flavor to a variety of products. Two kinds of soy flour are available: Natural or full-fat soy flour contains the natural oils that are found in the soybean. Defatted soy flour has the oils removed during processing. Both kinds of soy flour will give a protein boost to recipes; however, defatted soy flour is even more concentrated in protein than full-fat soy flour. Like whole grain flours, soy flour should be stored in the refrigerator or freezer.

The Food & Drug Administration (FDA) asserts that 25 grams of soy protein per day, as part of a healthy diet low in saturated fat and cholesterol, may help reduce the risk of heart disease. More than 80 studies over the past 40 years have shown that soy protein directly lowers LDL (“bad”) cholesterol. Soy also contains naturally occurring ALA omega-3 fatty acids, which have been studied for their role in heart health. Plant-based foods like soymilk are often lower in saturated fat and cholesterol than their animal-based counterparts, making them an especially smart choice for a heart-healthy lifestyle.

A number of scientific studies suggest a link between soy consumption and reduced risk of certain cancers, including breast1 and prostate.2In Asian populations, which have traditionally consumed soyfoods for centuries, many researchers have noted lower rates of breast cancer.  More research is needed to draw firm conclusions about soy and beneficial cancer effects. However, today’s medical and nutrition communities recognize soyfoods like soymilk as a nutritious addition to a healthy diet.

Myth: Soy is not safe for breast cancer patients and survivors.
In fact, the American Cancer Society confirms that breast cancer patients can consume soyfoods regularly

The cholesterol-lowering effects of soy protein have been demonstrated in clinical studies for more than 45 years. In 1999, the US Food and Drug Administration formally recognized the ability of soyfoods to lower cholesterol by approving a health claim for soyfoods and coronary heart disease.

Although soy flour has not yet found its way into many family kitchens, it is used extensively by the food industry. Soy flour turns up in an amazing array of food products, including fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts. Some meat loaves and other prepared meat products use soy flour.

In your own kitchen, use soy flour to thicken gravies and cream sauces, to make homemade soymilk, or add it to a variety of baked foods. Soy flour gives homebaked goods a protein boost. It also keeps baked goods from becoming stale. In fried foods, like doughnuts, soy flour reduces the amount of fat that is absorbed by the dough. It adds a rich color, fine texture, tenderness and moistness to baked goods. Since soy flour is free of gluten, which gives structure to yeast-raised breads, soy flour cannot replace all of the wheat or rye flour in a bread recipe. However, using about 15 percent soy flour in a recipe produces a dense bread with a nutty flavor and a wonderful moist quality. Just place two tablespoons of soy flour in your measuring cup before measuring all-purpose or other flour called for in the recipe.

In baked products that are not yeast-raised, up to 1/4 the total amount of flour called for in the recipe can be replaced with soy flour. Recipes that are developed to use soy flour specifically can often use it in even higher amounts.

Because it adds moisture to baked products, soy flour can also be used as an inexpensive and cholesterol-free egg substitute in these foods. Replace one egg with 1 tablespoon soy flour and 1 tablespoon water.

Soy flour can also be used to make a quick, homemade soymilk

Ingredients: Defatted soy flour. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutritional Value
Serving size: 3 1/2 ounces (by weight)

 Calories          329
 Protein (gm)    47.00
 Fat (gm)       1.20
 Carbohydrate (gm)      38.40
 Fiber (gm)         4.30
 Calcium (mg)          241.00
 Iron (mg)       9.20
 Zinc (mg)            2.40
 Thiamine (B1) (mg)      7.00
 Riboflavin (mg)        25.00
 Niacin (mg)             2.61

Botanical Name: Glycine max; Family: Leguminoceae
Origin: USA
Notes: Kosher. Non-irradiated. aka Soy Protein Flour and Soybean Flour
Specifications are subject to change without notice.
* FDA Disclaimer

References
soynutrition
Composition of Foods: Legume and Legume Products. United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook, Number 8-16. Revised December 1986.
soyinfocenter

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