Soy flour - the product obtained from processed soybean seeds (soybeans), oil cake and meal. The most popular dish of soy flour used in the regions of East Asia.
Production of soybean meal is carried out as follows: soybeans are dried and coarsely ground, removing the membrane and facilitate rapid rancidity flour germ. After the completion of preparatory operations carried out finer grinding soybeans or roller mills millstone.
Soy flour, which is the least refined product of all products from soybeans for human consumption, is a source of fiber, cleansing the human intestine of toxins. It contains 54% protein, thereby is capable of replacing a squirrel fish, meat, poultry and milk, resulting in reduced prices of the end product.
Depending on the type and method of manufacturing soy flour may have different colors from pure white, cream, pale yellow to bright orange.
Remaining after the process of the shell (husk) are used as a source of nutrients in dietary fiber bakery industries as well as for animal feed.
Composition soy flour
Useful properties of the product determines the chemical composition of soybean meal. It includes elements such as calcium (212 mg), sodium (5 mg), magnesium (145 mg), phosphorus (198 mg), potassium (1600 mg) and vitamin PP (2, 3 mg), vitamin A ( 3 g), beta-carotene (0, 02 mg), vitamin B (thiamine and riboflavin), vitamin E (1 mg). The composition of soya flour is also present iron (9, 2 mg).
Caloric content of the product is 291 kcal / 100 g. Nutritional value of soybean meal:
- Protein - 48, 9 g;
- Fats - 1 g;
- Carbohydrates - 21, 7 g
After the addition of soy flour in the final product is a food product boasts high content of mineral substances, proteins, lecithin and vitamins, positively affecting the concentration of "harmful" cholesterol.
Part of the soybean meal vitamin B4 prevents gallstones, restore normal fat metabolism, thus contributing, natural weight loss.
Use of soya flour
Soy flour is widely used in the food industry: it reduces the need for additional materials (and, consequently, the cost of production), weight loss of the product during heat treatment, keeping it at the appropriate quality level.
Soy flour is used in the production of sausages, breakfast cereals, biscuits, semi-bread, pasta, cereals, as well as a replacement for skim milk powder and whole milk of some substances.
Harm soy flour
Despite numerous beneficial properties for the human body, the use of soy flour in food has contraindications. Included in the soy isoflavones flour - substitute of female sex hormones, have a positive effect on the female reproductive system, negatively affect the brain development of the fetus during pregnancy, increasing the risk of miscarriage of the child. In addition, research scientists have identified a relationship between excessive consumption of soy products and menstrual irregularities in women of reproductive age.
Abuse of the products, which include soybean meal can become a cause of cerebrovascular accident, provoking the emergence of Alzheimer's disease, accelerate the aging process. Harm soy flour applies to the endocrine system, causing immune dysfunction, nervous and reproductive systems of humans.
Excessive consumption of products from soy flour is not recommended for children under 3 years - the product can cause thyroid disease and allergic reactions.