Soy flour

Soy Flour

Soy flour (/sɔɪ flɑːr/) is a product derived from soybeans. It is a versatile ingredient used in a variety of culinary applications, including baking and cooking.

Etymology

The term "soy flour" is derived from the words "soy," which is short for "soybean," and "flour," which refers to a powder made by grinding raw grains, roots, beans, nuts, or seeds. The word "soy" comes from the Japanese word "shōyu," while "flour" originates from the Old French word "flour" or "flor," meaning "flower" or "finest part."

Production

Soy flour is produced by grinding roasted soybeans into a fine powder. The roasting process helps to remove the bitter taste that raw soybeans can have. The resulting product is a high-protein, nutrient-dense flour that can be used in a variety of recipes.

Nutritional Value

Soy flour is known for its high protein content, making it a popular choice for vegetarians and vegans. It is also rich in fiber, iron, calcium, and B vitamins. Additionally, it is a good source of isoflavones, compounds that have been linked to various health benefits.

Uses

Soy flour can be used in a variety of ways in the kitchen. It can be used as a substitute for wheat flour in baking, added to smoothies for a protein boost, or used as a thickening agent in sauces and gravies. It is also commonly used in the production of soy milk and tofu.

Related Terms

• Soybean
• Protein
• Fiber
• Iron
• Calcium
• B vitamins
• Isoflavones
• Soy milk
• Tofu

External links

• Medical encyclopedia article on Soy flour
• Wikipedia's article - Soy flour

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