Protein content of soy flour. Soy flour - SportWiki encyclopedia. How to make soy flour at home

Soy flour is made by finely grinding roasted soybeans. Like other soy products, it is a rich source of plant protein, iron, B-complex vitamins and calcium. Adding soy flour to your favorite dishes will give them good taste and delicate texture.

You can find two varieties on sale: whole, containing all natural soybean oils, and defatted, from which these oils are removed during processing. Defatted soy flour has a higher percentage of protein and calcium.

One cup of wholemeal flour contains: 17 grams of fat (only 3 grams of saturated fat), 29 grams of protein, and 8 grams of dietary fiber. Also present are 173 mg calcium, 360 mg magnesium, 415 mg phosphorus, 2.113 mg potassium, 290 mcg folic acid, 101 IU vitamin A, 60 mcg beta-carotene and 59 mcg vitamin K.

One cup of defatted soy flour contains: 49 g of protein, 1 g of fat, 18 g of dietary fiber, 253 mg of calcium, 304 mg of magnesium, 708 mg of phosphorus and 2,503 mg of potassium. Also present are 320 mcg of folic acid, 42 IU of vitamin A, 25 mcg of beta-carotene and 59 mcg of vitamin K.

Several Key Benefits

Regular consumption of soy flour will help reduce blood cholesterol, control your weight, and strengthen your muscles and heart.

Reduces the risk of heart disease

Soy flour reduces the risk of heart disease, including hypertension and atherosclerosis. By the way, the connection between the consumption of soy products and a reduced risk of ischemia was established and documented by scientists back in 1999.

All these cardiological bonuses are explained by the presence of the isoflavone genistein, which has powerful antioxidant properties, in soy flour. This herbal component helps prevent the formation of blood clots, protects against heart attack, stroke and the formation of plaques on the walls of the arteries.

Anti-cancer properties

Soy flour and other products from soybeans Provided they are regularly included in your diet, they contribute to the body's defense against prostate, breast and uterine cancer.

Scientists attribute the anti-cancer properties to the same genistein, which helps block the activity of the protein tyrosine kinase in growing tumor cells.

Soy isoflavones not only block the growth of cancer, but are also involved in the creation of genes aimed at destroying tumor cells.

Combats menopausal symptoms

Clinical studies at the University of Maryland have shown that taking soy protein from 20 g to 60 g per day in menopausal women reduces the intensity of hot flashes and reduces sweating during sleep.

These positive results can be attributed to taking at least 15 mg per day of genistein (soy isoflavone).

Good for bones

One more characteristic feature soy flour – high content of calcium, as well as magnesium and boron (two important microelements that promote the absorption of calcium by the body). This is an excellent product for maintaining strong and healthy bones.

Gluten free

People with hypersensitivity to foods containing gluten have severely limited food choices. Symptoms of the disease include mouth sores, nausea, vomiting, upset stomach, bloating, diarrhea and chronic fatigue.

When it comes to flour, you need to look for a worthy alternative to wheat. An alternative would be a mixture of various types gluten-free flours, such as those based on soy, quinoa and amaranth grain.

Suitable for diabetic nutrition

In diabetes, elevated blood glucose levels are a key risk factor for heart disease, stroke and kidney failure. Therefore, it is extremely important to make up a diet of foods that do not cause a spike in glucose.

Soy dietary fiber also makes a contribution, reducing the rate of absorption of carbohydrates into the blood, thereby maintaining insulin homeostasis.

Culinary facts

Soy flour can be used:

• for making candy, pies, muffins, donuts, cakes and buns, bread and pasta, pancake flour and frozen desserts;
• V quick recipe homemade soy milk;
• as a thickener for gravy or sauce;
• for baking as a substitute chicken eggs(1 egg is equal to 1 tablespoon of soy flour diluted in the same amount of water).

The following qualities of soy flour can be considered as pleasant culinary additions to its beneficial properties:

• makes baked goods more tender and moist;
• prevents baked goods from becoming stale;
• products containing soy flour are quickly covered with a beautiful brown crust, which allows you to reduce baking time and slightly reduce the cooking temperature;
• In fried foods that use a lot of oil, such as donuts, soy flour prevents the dough from absorbing excess fat.

Storage Tips: Keep soy flour in the refrigerator for several months or in the freezer for up to one year.

And as a thank you to those who read this article to the end, I suggest you read the instructions for making soy milk from flour.

Homemade Soy Flour Milk Recipe

1. Pour 3 cups of water into the pan. Set the heat to high and wait until it boils.
2. Add 1 cup soy flour to boiling water. This should be done slowly, stirring constantly with a whisk. Whisk until the water and flour are completely combined.
3. Reduce heat and leave the milk to simmer for 20 minutes. Stir occasionally. If it thickens too quickly, add a little more water.
4. Strain the mixture through a colander covered with gauze. Ready soy milk should be placed in the refrigerator immediately.

Due to the large volumes of soybean production in the world, soy flour is one of the most affordable alternatives to wheat flour. Now its consumption is most widespread in Asian countries and the United States, but at the same time its popularity is growing all over the world. Despite many people's concerns about GMOs, they have a rich chemical composition, enriched with minerals and vitamins. The benefits and harms of soy flour and how to use it at home for cooking various dishes later in the article.

Soy flour: description

Soy flour

Soy flour is obtained by grinding soybeans, soybean meal or cake. It is a white-cream powdery substance. The particle size is relatively large, approximately corresponding to second grade wheat flour. Before processing, the beans undergo drying and peeling of the outer shell. Depending on the type and proportions of the feedstock, several grades are distinguished by fat content:

1. Non-fat made from soybeans.
2. Low-fat from meal or cake.
3. Semi-skimmed from a mixture of soybeans 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.

Soy flour: chemical composition

Low-fat soy flour is most widespread on the market now. The product is rarely produced directly from soybeans for economic reasons - direct oil extraction is more profitable. And flour production fits well into the cycle of processing meal and cake remaining after degreasing the seeds. In addition, due to the minimal content of fatty acids in the composition, the low-fat product is stored much longer.

Soy flour benefits and harm to the body

The calorie content of low-fat soy flour is ~291 kcal per 100 grams. The distribution of basic nutrients, as well as the content of minerals and vitamins, is shown in the following table.

Energy value per 100 g
Squirrels		49 g
Carbohydrates		21.7 g
Fats		1 g
Water		9 g
Dietary fiber		14.1 g
Starch		15.5 g
Ash substances		5.3 g
Vitamins (mg per 100 g)		Minerals (mg per 100 g)
Retinol (A)	0,03	Calcium	134
Beta carotene	0,02	Magnesium	145
Thiamine (B1)	0,3	Sodium	5
Riboflavin (B2)	0,85	Potassium	1600
Tocopherol (E)	1	Phosphorus	198
Nicotinic acid (B3, PP)	12,7	Zinc	4

Soy flour benefits and harm to the body

The beneficial properties are mainly provided by the presence of protein, calcium, zinc, phospholipids and polyunsaturated fatty acids:

• Proteins and proteins occupy almost half of the composition of soybeans, due to which the product has a diverse amino acid composition and has a positive effect on the functioning of many internal organs and systems. In addition, it does not contain gluten, which means it can be freely consumed by people suffering from celiac disease.
• 100 grams of soy flour contains 134 milligrams of calcium, which covers 14% of the average daily intake of this nutrient for an adult. The benefits of calcium are expressed not only in strengthening the musculoskeletal system, but also in improving blood clotting, maintaining muscle tone, stabilizing the excitability of nerve tissue, improving the functioning of the thyroid and pancreas glands, adrenal glands, reproductive system.
• 100 grams of product contains 4-4.1 mg of zinc, which is equal to 30-40% of the daily intake. This nutrient serves the strongest antioxidant, supporting the functioning of muscles and the immune system. Zinc is necessary for tissue regeneration, skeletal formation, and stable protein metabolism. It keeps hair healthy, softens skin, prevents acne and inflammation.
• Soybean differs from other legumes in its higher content of phospholipids. These substances: remove toxins from the liver and the whole body, reduce the need for insulin in diabetics, maintain muscle tone, strengthen capillaries, and prevent degenerative changes in the nervous system.
• The presence of polyunsaturated fatty acids in the diet prevents diseases of the joints, liver, and cardiovascular system, supports the immune system, and prevents depression and nervous disorders.

The biochemical composition of soybean flour is believed to make it beneficial for bone health, cancer prevention, diabetic nutrition, alleviating menopausal symptoms and preventing heart disease.

How to make soy flour at home

How to make soy flour at home

To prepare the product yourself, you can use soybeans, but to obtain a product that is more convenient to use and store, you need to squeeze the soybean oil out of them. Of course, at home you won’t be able to squeeze out the maximum as with industrial equipment, but even removing a small part will make the product better. To do this, you will need to pass the beans through a meat grinder or grind them in a blender, and squeeze the oil out of the resulting pulp with a napkin.

The remaining pulp must be dried in a dehydrator or a slightly open oven. When it becomes dry and crumbly, it must be passed through a blender or coffee grinder, crushed to a state close to powder. After this, the flour should be dried again at room temperature.

Please note that the product must be processed at low speeds, otherwise its overheating will lead to the oxidation of fatty acids and other nutrients. As a result, the taste and properties will change.

Soy flour: uses, recipes

In cooking, soy flour can be useful as an ingredient:

• For a variety of baked goods: bread, pies, cakes, muffins, buns, pasta, donuts, sweets.
• For making soy milk at home.
• For thickening sauces and gravies.
• A substitute for chicken eggs in baked goods (add at the rate of 1 tbsp flour diluted in 1 tbsp water, instead of 1 egg).

When used in various recipes, the culinary properties of the product are expressed in the following points:

1. Increases humidity, volume and tenderness of baked goods.
2. Bakery products remain soft longer and do not become stale.
3. Soy flour prevents the dough from absorbing too much fat in fried baked goods, such as donuts or crumpets.
4. The dough becomes more flexible and soft, making it easier to roll out.
5. Promotes faster browning of the crust, due to which you can slightly reduce the baking temperature and reduce the time.

The use of the product is not limited to baked goods and desserts. It is added to fish, meat, vegetable dishes, canned food, pasta, sweets and caramel. As a rule, it occupies no more than 5% of the composition. In Asian countries, the question of what to make from soy flour apparently does not pose any difficulties at all - some alcoholic drinks are even made with it.

Use in cooking: Dishes made from soy flour

Soy flour: uses, recipes

Homemade soy flour candies

To prepare sweets, you need to mince nuts and flour in equal proportions. The resulting soy-nut mixture serves as the basis for cooking. It needs to be divided into two parts. Honey (for sweetness), corn flour (for thickness) and cocoa powder (for extra taste) are added to it. The mass should be homogeneous and thick. After this, small candies are formed from the mass, rolled in coconut flakes and placed in a packaging for storage (you can use a plastic mold from a purchased box of chocolates). If the mass has been made dense enough, the candies will retain their shape.

Soy flour pancakes: recipe

Ingredients:

• 1 liter of kefir.
• 250 g soy flour.
• 1 tsp soda with citric acid;
• 3 green apples;
• 1 chicken egg; vegetable oil.

Preparation:

1. Grind the apples on a fine grater.
2. Knead all the ingredients into a dough.
3. Fry in a small amount of oil and medium heat.

Vanilla soy flour cookies

Ingredients:

• ½ tbsp. soy flour.
• 1 tbsp. white wheat flour.
• 1/3 tbsp. granulated sugar.
• 1 pack of margarine (~180 g).
• 2 tbsp. cashew nuts.
• 1 chicken egg.
• ½ tsp. baking soda.
• nutmeg, vanilla.

Preparation:

1. Grind sugar with margarine, add beaten egg.
2. Add nutmeg, vanillin and chopped cashews to the cream, beat thoroughly.
3. Mix water with soda, add to the cream and knead the dough thoroughly.
4. Place the dough in the refrigerator for 60 minutes.
5. Cut out cookies from the dough and place them on a baking sheet in the oven at 250˚C.

Soy bread

Products:

• soy flour – 300 g;
• water – ¾ cup;
• chicken egg – 2 pcs.;
• butter – 150 g;
• salt.

Preparation:

1. Mix melted butter with flour and eggs.
2. Add water and salt.
3. Knead the dough and let it stand for ¼ hour.
4. Shape and bake according to standard recipe.

Soy flour bread: recipe with wheat flour

Products:

• Soy and wheat flour - 1 cup each.
• Boiled water – 1 glass.
• Sugar – 1 tbsp.
• Dry yeast – 1 sachet.
• salt, spices.

Preparation:

1. Combine yeast, sugar and water in a bowl until dissolved.
2. Add flour to the mixture and stir without forming lumps. Knead the dough with oiled hands. You need to make it elastic, but not dense. If necessary, add water.
3. Leave the dough under a towel for 30-60 minutes in a warm place.
4. Place the dough on a parchment-lined baking sheet, pour a little oil on it and form into a rectangle. Add spices and salt to taste.
5. Turn on the oven to heat up to 220˚C. In 10 minutes, while it heats up, the dough will proof a little more.
6. Bake until toothpick dry.

Soy pancakes and pancakes: video

Contraindications and harm

Despite the positive characteristics given in the first half of the article, soy flour can sometimes be harmful to health. The reason for this may be not only individual intolerance to soy and its derivatives, but also the peculiarities of the effect on individual organs and systems. Doctors recommend consuming soy products with great caution for people with diseases of the endocrine system. Due to the presence of soy isoflavones, which are phytoestrogens, soy can disrupt the hormonal balance in the male body.

In various professional circles, relatively recently they began to talk about the dangers of wheat flour. Indeed, this product has many contraindications, which forces people to look for alternative options. It should be noted that there are many such substitutes. On the shelves of modern stores you can find rice, buckwheat, and corn flour. But soy flour is especially popular among consumers in this category. It is obtained from the legume crop of the same name, which grows well in a wide variety of soils.

The beneficial properties of soybean are highly valued in cooking, it is necessary as a basis in the production of cosmetics, and is widely used in folk medicine. Let's try to understand the unique characteristics of this, one of the most widespread agricultural crops on the planet.

Plant characteristics

Soybeans were first grown in Asia about 6-7 thousand years ago. Its resistance to adverse influences external environment and the ability to self-pollinate contributed to its rapid spread to other continents. Soybeans are classified as annual leguminous crops. The plant is relatively short; under favorable conditions it can reach up to 70 cm in height. During the flowering period, white inflorescences appear on the dense, hairy stem, and when the time comes for the fruits to ripen, small flowers give way to pods with yellow beans.

There are soybean varieties that produce green and brown seeds. Soybeans tolerate drought well, but light deficiency negatively affects yields. With a lack of light, the yield sharply decreases because the fruits decrease in size.

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Advantages of soy

In many countries, soybean is the main agricultural crop. And this is no coincidence. Thanks to its unpretentiousness, it is possible to obtain fairly high yields. And given the leading position of this legume representative in the gastronomic segment, manufacturers receive enormous income from the sale of beans. After all, they have long learned to make such primary food products as meat, various nutritional pastes, cheeses, and butter from soy flour. If we talk about the nutritional properties of soybeans, then in this regard it has practically no competitors. One only has to look at the composition of the beans to make sure that this conclusion is correct.

The fruits of soybean crops contain the following valuable macro and microelements:

• a complex of vitamins, among them such important ones for health as: vitamins B, PP, E;
• proteins make up 50%;
• polyunsaturated fatty acids;
• mineral salts;
• dietary fiber;
• carbohydrates;
• starch;
• beta carotene.

Of course, a product with such a valuable set of nutrients can satisfy hunger and have a beneficial effect on health. But this is not the main advantage of soybeans compared to other crops of the same family. It has a special structure that allows you to conduct various gastronomic experiments with its derivatives. Doctors value soy, first of all, for its ability to have a positive effect on the structure of blood vessels and the functioning of the heart.

Proponents of vegetarianism, for example, took soybeans as the basis of their diet, once abandoning animal foods. In any form, soy is perfectly absorbed by the body and significantly promotes digestive processes.

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Useful qualities

To judge the usefulness of soybean culture, you need to study a little the properties of each component of the composition separately.

1. Protein is present in excess amounts in soybeans. It is known that protein of plant origin has a set of essential amino acids.
2. The calcium present in soybeans, more than the element contained in milk, helps strengthen bone tissue.
3. Zinc is essential for strengthening immune strength and muscle growth. Without this macronutrient, not a single important process in the body takes place. Zinc takes active participation in protein synthesis, regulates metabolic processes, promotes tissue regeneration.
4. Phospholipids are found in large quantities in soybeans. There are much fewer of them in other legumes. These elements are responsible for cleansing the body of toxins, they help restore cell membranes, which is especially important for vascular tissue. Phospholipids can also reduce the body's need for insulin. This ability can help people suffering from diabetes.
5. Fatty acids. Soy contains unsaturated acids that the body cannot synthesize on its own. These chemical components regulate hormonal functions and reduce cholesterol concentrations.

Product varieties

The food industry produces three types of soy products:

• flour, low fat or meal;
• non-fat product;
• half-skimmed flour.

Each category of flour products has its own characteristics. For example, meal, which is in great demand, is a by-product of soybean oil production. The meal contains a lot of protein, for which it is valued by supporters healthy eating.

Experts advise including soy flour in your diet coarse, because it is the one that has excellent taste and brings the most benefits.

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Soy products in cosmetology

Soy protein purified from fatty impurities is widely used in the production of cosmetic products. Products containing soy strengthen the hair structure and have a beneficial effect on the skin. The soy ingredient is added to daily care formulations. And such products do an excellent job of their task: they smooth out wrinkles, moisturize the skin, nourish it and improve color.

When can soy be dangerous?

Research by scientists has shown that with long-term consumption of legumes, serious disruptions in important functions can occur in the body. But hormonal imbalance is especially dangerous. Therefore, pregnant women should generally avoid dishes containing soy. With caution this product should be consumed by women of childbearing age; soy should not be given to children under 3 years of age. Diabetics should also not overindulge in soy products, as their ability to lower blood sugar levels may have the opposite effect.

Several useful recipes

It is natural that beneficial properties soybeans did not go unnoticed by traditional healers. It is believed that the plant can even prevent the development of cancer pathologies. After all, phytic acids inhibit the growth of foreign structures. Therefore, soybeans are quite suitable as a prophylactic agent.

1. For strong immunity. You need to sprout the beans first. This will take 5 days. This is done like this: first, the grains are soaked in ordinary water, and after a day they are laid out on a damp cloth. The mini-plantation should be kept in the sun, regularly moistening the beans. When the sprouts hatched from the beans reach 5 cm, they can be added to the salad or eaten fresh in small portions.
2. Soy decoction helps cope with fatigue and also relieves anemia. Healing nectar is prepared in the following way: soybean fruits (50 g) are boiled for 15 minutes in ½ liter of water. After the solution has cooled, it is filtered. The resulting amount of decoction should be drunk throughout the day.
3. Soy milk is used to normalize menopause. It is recommended to drink the product three times, 2 tablespoons each, for a whole month.

There are still plenty useful compounds using soy products. There are many interesting recipes for preparing cosmetic compositions that can provide beauty and health. But we must remember that any remedy will be beneficial only if it is used wisely.

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Video: benefits and harms of soy products

Soy flour is food grade valuable product, which is made from meal or seeds. Compared to other types of flour products, it has a higher content of minerals and protein. The production of soy flour has some differences from the production of products from cereals: corn, rice, rye. These seeds have a high fat content and require preliminary preparation to process them.

It is commonly believed that soy flour is a product obtained from a member of the legume family, but this is not true. In addition to the ground soybeans themselves, meal and cake are added to the flour. Countries in the East Asian region have the highest consumption of soybeans and dishes made from it.

What's the benefit?

Previously, this product was considered optimal for feeding people with diabetes and adherence to proper nutrition, since it does not have any side effects and can be included in the diet of older people and young children with special needs.

Features of the composition influence the difference in use. Soybean seeds contain 40 percent protein, which is similar in amino acid composition to meat products, while being comparable to milk casein in terms of digestibility. In production, edible vegetable oil is isolated from soybeans, and the cake residue is used to make an insulator and protein concentrate. In many countries, soy milk and fermented milk products are widespread.

Soy flour: composition

Among the advantages, it is worth highlighting, first of all, its rich chemical composition. In addition to the main microelements, soybeans contain iron, sodium, phosphorus, potassium and others. Also, many are attracted by the set of vitamins: thiamine, beta-carotene, vitamins E, PP, A.

When producing soy flour, special attention is paid to preserving the maximum amount of fiber, minerals and vitamins. In fact, the beans are only peeled to remove the shell, as it can affect storage by causing a rancid taste. Fiber is important element, which helps 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 assistant due to its high protein content. These beans take part in restoring normal fat metabolism, which leads to a decrease in body weight.

This nutritious product contains vitamin B4, which reduces the likelihood of gallstone diseases.

What to pay attention to

According to scientists, soy flour contains isoflavones, which increase the risk of miscarriage in pregnant women and can negatively affect the development of the child’s brain.

Women of reproductive age should be careful when consuming dishes made from such flour, as excessive consumption can lead to disorders menstrual cycle.

For any person, too active a passion for soy products is fraught with disruptions in the reproductive and nervous system, impaired immunity, accelerated aging process.

Nutritionists advise sticking to moderation in everything. Soy flour is no exception; recipes for dishes from it are very diverse, but still should not form the basis of nutrition.

Manufacturing

In the production of soybean flour today, there are three main varieties: defatted, semi-skimmed and non-skimmed. The latter is made from whole soybean seeds. The middle version is obtained from the residues produced after pressing the oil. Soybean sprat will produce low-fat flour, its basis is the substances remaining after the extracted oil production. Based on fiber content, it is worth distinguishing two grades - first and highest.

Undefatted soy flour obtained without additional heat treatment is also called non-deodorized. Due to this, it acquires the taste of soy and a specific smell.

Deodorized flour is produced from seeds that have been pre-treated with hot steam. It has no soybean odor, since aromatic substances are destroyed by high temperatures; in addition, there are no extraneous aromas or taste of beans. Semi-skimmed and low-fat flour is produced only in deodorized form.

Soy flour is a product obtained from processed soybean seeds (soybeans), cake and meal. Dishes made from soy flour are especially popular in the regions of East Asia.

The production of soy flour is carried out as follows: soybean grains are dried and roughly crushed, removing the shells and seed germs that contribute to the rapid rancidity of the flour. After completion of the preparatory operations, finer grinding of soybeans is carried out in roller or burr mills.

Soy flour, which is the least refined product of all soy products consumed by humans, serves as a source of fiber that cleanses the human intestines of toxins. It contains up to 54% protein, thanks to which it can replace the proteins of fish, meat, poultry and milk, leading to a reduction in the price of the final product.

Depending on the variety and method of production, soy flour can have different shades: from pure white, cream, light yellow to bright orange.

The shells (husks) remaining after the technological process are used as a source of nutritious dietary fiber in bakery production, as well as as animal feed.

Composition of soy flour

The beneficial properties of the product are determined by the chemical composition of soy flour. It includes microelements such as calcium (212 mg), sodium (5 mg), magnesium (145 mg), phosphorus (198 mg), potassium (1600 mg), as well as vitamin PP (2.3 mg), vitamin A ( 3 mcg), beta-carotene (0.02 mg), B vitamins (thiamine and riboflavin), vitamin E (1 mg). Soy flour also contains iron (9.2 mg).

The calorie content of the product is 291 kcal/100 grams. Nutritional value of soy flour:

• Proteins - 48.9 g;
• Fats - 1 g;
• Carbohydrates - 21.7 g

After adding soy flour to a food product, the final product boasts an increased content of minerals, proteins, lecithin and vitamins, positively affecting the concentration of “bad” cholesterol in the blood.

Vitamin B4 contained in soy flour prevents the formation of stones in gallbladder, restores normal fat metabolism, thus promoting natural weight loss.

Applications of soy flour

Soy flour is widely used in food industry: it reduces the need for additional raw materials (and, consequently, the cost of production), the loss of product weight during heat treatment, maintaining its quality at an appropriate level.

Soy flour is used in the production of sausages, breakfast cereals, cookies, processed foods, bread, pasta, cereals, and also as a replacement for skim milk powder and some substances in whole milk.

Harm of soy flour

Despite the many beneficial properties for the human body, eating soy flour has its contraindications. Isoflavones contained in soy flour are substitutes for female sex hormones that have a positive effect on female reproductive system, negatively affect the development of the fetal brain during pregnancy, increasing the risk of miscarriage. In addition, research by scientists has revealed a relationship between excessive consumption of soy products and menstrual irregularities in women of reproductive age.

Abuse of products that contain soy flour can cause disorders cerebral circulation, provoke the appearance of Alzheimer's disease, accelerate the aging process of the body. The harm of soy flour also extends to the endocrine system, causing disturbances in the human immune system, nervous and reproductive systems.

Excessive consumption of soy flour products is not recommended for children under 3 years of age - the product can provoke thyroid diseases and allergic reactions.

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Refers to the period of 6-7 thousand years BC. The plant has firmly established itself in the gastronomic segment and is clearly not going to give up its position. We learned how to make meat, butter, pasta, cheese, and flour from soybeans.

What exactly is soy, how safe is it, and is there a place for soy products in the modern diet?

General characteristics

Soybean is an annual herbaceous plant of the soybean genus, legume family. The culture grows on all continents, islands of the Pacific/Indian oceans at latitudes 56-60°.

The plant produces fruits that are commonly called beans throughout the world (from English - soybean). The product was used as early as the 3rd millennium BC as an essential food ingredient.

Botanical description

The plant develops in several variable forms. The stem can be either thin or thick, and its base is bare or drooping. The height of the stem depends on many factors (variety, external environment, additional feeding) and can grow from 15 centimeters to 2 meters or more.

The formed flowers are distinguished by their miniature size and a bright palette of shades - from purple to muted pink.

Later, beans form from the flowers. They are protected by two special flaps that open as the fetus develops. The valve opens along two sutures: ventral and dorsal. One valve contains 2-3 seeds. The beans develop large - from 4 to 6 centimeters. They are dense and resistant to cracking.

The beans are formed in the shape of an oval with variable convexities. Harvest weight may vary. 100 grams of fruit can weigh from 60 to 400 grams. Each seed is covered with a special shell. It protects the fetus from moisture, wind and other harmful effects of the external environment. The seeds are colored yellow; green, brown and black beans are less common.

Is it profitable for humanity to grow soybeans?

The answer is clear - profitable. The crop is characterized by high productivity, so one harvest of beans brings enormous monetary profit. Soybeans have high nutritional value. They contain about 50% protein, a set of vital vitamins, iron, potassium, calcium, etc. Products with such a rich composition easily solve the problem of hunger and raise the general standard of living of the population. Moreover, the unique structure of soy allows you to conduct a lot of gastronomic experiments with it. From the component you can prepare everything from milk to meat. Nutritionists say that soy products minimize the risk of developing osteoporosis, heart and vascular diseases.

It was soy that contributed to the development of the culture of veganism and vegetarianism. People who, for various reasons, have given up animal products have found the ideal plant-based alternative. Soy food is easily absorbed by the body, efficiently processed into energy, and promotes long-term satiety and a feeling of lightness. Soybeans are also used in the production of feed for farm animals.

Chemical composition of the ingredient

What are the benefits of soy flour?

Protein

Soy is one of the few plant components with a high protein concentration. Soy vegetable protein contains a complete set of essential proteins for the human body. Moreover, soy does not contain any extra “empty” calories or gluten.

Calcium

It is soy, and not dairy products, that helps strengthen the skeletal system. 100 grams of beans contain 134 milligrams of calcium. The herbal product has a general strengthening effect due to the presence of phosphorus, potassium, sodium, magnesium, vitamins E, and group B.

Zinc

Necessary for high-quality functioning of the immune system, normal growth and development of the muscular system. takes part in protein synthesis and metabolic cellular processes. The element is also responsible for the formation and maintenance of the bone skeleton, which is especially important in infancy and old age. Without zinc, rapid tissue regeneration will become impossible, and a failure of sugar-insulin metabolism will provoke many health problems. What else is the element useful for:

• strengthening hair follicles, protecting the scalp from baldness and excessive dryness;
• softening the skin, minimizing acne and inflammatory processes;
• skin whitening.

The daily intake of zinc depends on individual characteristics and varies from 8 to 15 milligrams.

Phospholipids

Soybean has the highest concentration compared to other legumes - from 1.6 to 2.2%. The component is responsible for:

• liver detox;
• restoration and compaction of cell membranes;
• removal of waste and toxins from the body;
• reducing the need for insulin in people with diabetes;
• prevention of degenerative changes in nerve cells;
• strengthening capillaries;
• building and maintaining a muscle corset.

Polyunsaturated fatty acids

Soy contains essential fatty acids that the human body cannot produce on its own. Fatty biologically active substances are ingested exclusively through food. What are fats for? They are responsible for the regulation of the female hormonal system, synthesize prostaglandins (hormone-like substances), cleanse the walls of blood vessels, reduce cholesterol levels and prevent the formation of atherosclerotic plaques.

Product varieties

The food industry offers only 3 variations of soy flour: low-fat, non-fat, semi-skimmed.

The low-fat product is made from food meal.

Meal is a by-product of oil production. Fat is extracted from seeds/beans using organic solvents. The resulting product is a valuable nutritious food product. Meal is especially valued for its high protein concentration. The component is used both as an additive to the human diet and as a high-protein feed for animals.

To create full-fat flour, peeled, hulled and deodorized beans are used. The semi-skimmed product consists of soybean cake that has been pre-fat separated and pressed.

According to the variety criteria, soy flour is no different from any other. The first and highest grades indicate additional processing of soybeans. This flour contains absolutely no fiber, vitamins or beneficial nutrients. The processing independently corrects the composition and instead of valuable food product and we get empty calories. Always choose wholemeal flour to ensure that your meal is not only tasty, but also nutritious.

Use of the ingredient in cooking

Soy flour is loved by cooks of all levels for its unobtrusive nutty aroma and soft neutral taste. It is important that the product is devoid of a bean flavor, which can unpleasantly clog the receptors and take away the main focus of the dish.

In the food industry, the component is used as a vitamin and industrially necessary additive:

• increases the nutritional value of the final product;
• saturates the vitamin and nutrient composition;
• does appearance products are more attractive (due to the natural color of legumes: dough made with soy flour acquires a pleasant creamy shade, which can shift towards yellow or light brown);
• reduces the cost of the finished product;
• simplifies the process of rolling out dough (makes it softer and more pliable);
• increases the volume of baked goods without additional food components;
• replaces animal products (eggs, milk);
• protects baked goods from excess moisture and fat;
• is responsible for the delicate structure, golden brown crust and shelf life of the product.

Soy flour is popular not only in the “sweet” industrial segment. The ingredient is added to meat and fish dishes, vegetables, canned food, pasta, caramel and candy. The product is administered in small portions. The percentage of soy component ranges from 1 to 5%.

The ingredient is especially popular in China, the USA and Japan. The Japanese people are accustomed to calling soy flour “kinako”. Its taste is almost identical to peanut butter, and its consistency is softer and more delicate. Sweets and some alcoholic and non-alcoholic drinks are prepared using flour.

• filtered water at room temperature – 3 glasses;
• soy flour – 1 cup.

Pour the filtered liquid into a saucepan, place on the stove and bring to a boil. Place a glass of soy flour into boiling water. Pour in the flour slowly, constantly stirring the mixture with a whisk. As soon as the glass is empty and the flour has completely dissolved in the water, leave the mixture to cook for another 20-25 minutes. If the milk starts to thicken, just add a little water and mix the contents of the pan thoroughly. Strain the resulting mixture through a colander, pour the milk into a glass bottle/jar and place in the refrigerator. Soy milk can be stored for about 3-5 days.

Use of the component in cosmetology

Cosmetologists have become adept at using soy protein in the cosmetics industry. Soy protein undergoes primary processing, is cleared of fat, and a certain percentage of the protein is partially destroyed. The remaining components can have a beneficial effect on the condition of the hair and scalp. Soy-based products protect the dermis from excessive dryness, cracks and inflammation. Hair begins to grow faster and healthier, and the time intervals between washing your hair gradually increase. Soy cannot completely restore damaged hair, just like any other plant component. But the product will ensure the growth of new, as healthy and strong hair as possible.

The soy ingredient is also used in care cosmetics for aging skin. The component smoothes out the first wrinkles, fills every cell with moisture and helps improve complexion. Soy cosmetics copes well with puffiness, swelling of the eyelids and dry skin around the eyes. The moisturizing and nourishing properties of the food product are even useful in creams for rough skin on the hands/feet.

When choosing soy cosmetics, it is important to pay attention to the composition. Make sure that it does not contain harmful chemical components, and that soy extract is in the first place. If soy is in the extreme positions in the composition, then the product is just another marketing ploy. Pay special attention to brands of organic and natural cosmetics that have already earned a reputation and love from consumers.

Hazardous properties of the product

Soy and its derivatives contain isoflavones. Substances can negatively affect the hormonal system, and in pregnant women they increase the risk of premature birth and abnormal fetal development. Scientists say that excessive consumption of soy is dangerous for the health of women of reproductive age. The most harmless side effect– disruption of the menstrual cycle.

An increased concentration of soy in the diet can lead to premature aging, disruption of the protective function of the immune system, and disruption of the nervous and reproductive systems. Nutritionists advise sticking to the measure, adjusting the menu to suit individual needs and looking for alternative ways to get healthy nutrients.

It is permissible to introduce soy into a child’s diet only after reaching 3 years of age. Early exposure to the product can cause allergies and thyroid diseases.

Come to rational nutrition from a scientific point of view and be healthy!

Soy flour is made from soybeans by heat treatment and fine grinding. The result is a yellow mixture with valuable properties legumes. Buyers often pass by useful goods, but in vain. Thanks to its rich chemical composition, it has long gained popularity among supporters of a healthy diet.

Calorie content of soy flour

The calorie content of soy flour is 385 kcal per 100 grams.

Beneficial properties of soy flour

The soybean product contains virtually no fat and is rich in proteins and carbohydrates. About 54% of the composition is healthy vegetable protein. In terms of nutritional value, it can replace fish, meat, and dairy products.

With a low calorie content, soy flour gives a quick feeling of satiety and provides the body with a lot of necessary substances. It helps to make nutrition balanced when following various diets.

It contains a large number of valuable components:

• Plant protein, which is 99% absorbed by the body, helps cell renewal, the formation of new tissues, and rapid and long-lasting saturation of the body;
• Fiber ensures intestinal function and removes harmful substances;
• Isoflavones stimulate the production of female sex hormones, prolong beauty and youth;
• A low percentage of carbohydrates and fats helps you watch your figure;
• Vitamin B4 is involved in the process of burning fat, prevents the formation of kidney stones;
• Vitamins A, PP, E ensure the proper functioning of all organs and systems.

Its benefits in the fight against cholesterol have been proven. Thanks to its composition, it actively reduces the level of formation of cholesterol plaques, prolonging the health of the heart and blood vessels.

How to choose soy flour

Manufacturers in some countries make it from genetically modified soybeans. Such a product can seriously harm the body.

Presented on the shelves different options goods. They can vary greatly in color, but have the same properties.

When purchasing, you should adhere to the basic rules:

• The smell should be nutty, without sour or bitter undertones;
• The packaging must bear the inscription “Non-GMO”;
• There should be no foreign matter present;
• The container must be dry and well closed.

The product quickly absorbs surrounding odors. Products with strong aromas are not allowed on the shelves around.

Textured soy flour, what is it?

Textured soy flour is soy flour. which has undergone special processing and imitates other products, such as meat.

What to cook with soy flour

It is used as an inexpensive substitute for fish, meat, and dairy products. A small amount will complement any dish well: omelettes, soups, vegetable stew.

It is also used in the confectionery and pasta industry. They bake bread, low-calorie buns, add them to desserts, and make healthy breakfast cereals.

Chefs value its binding properties. When making cutlets, a spoonful of soy flour can successfully replace 1 egg, increasing the benefits and reducing the cost of the product.

Due to its low cost and beneficial properties, soy flour will be a good addition to the everyday table.

In various professional circles, relatively recently they began to talk about the dangers of wheat flour. Indeed, this product has many contraindications, which forces people to look for alternative options. It should be noted that there are many such substitutes. On the shelves of modern stores you can find rice, buckwheat, and corn flour. But soy flour is especially popular among consumers in this category. It is obtained from the legume crop of the same name, which grows well in a wide variety of soils.

The beneficial properties of soy are highly valued in cooking, it is necessary as a basis in the production of cosmetics, and is widely used in folk medicine. Let's try to understand the unique characteristics of this, one of the most widespread agricultural crops on the planet.

Plant characteristics

Soybeans were first grown in Asia about 6-7 thousand years ago. Its resistance to adverse environmental influences and ability to self-pollinate contributed to its rapid spread to other continents. Soybeans are classified as annual leguminous crops. The plant is relatively short; under favorable conditions it can reach up to 70 cm in height. During the flowering period, white inflorescences appear on the dense, hairy stem, and when the time comes for the fruits to ripen, small flowers give way to pods with yellow beans.

There are soybean varieties that produce green and brown seeds. Soybeans tolerate drought well, but light deficiency negatively affects yields. With a lack of light, the yield sharply decreases because the fruits decrease in size.

Advantages of soy

In many countries, soybean is the main agricultural crop. And this is no coincidence. Thanks to its unpretentiousness, it is possible to obtain fairly high yields. And given the leading position of this legume representative in the gastronomic segment, manufacturers receive enormous income from the sale of beans. After all, they have long learned to make such primary food products as meat, various nutritional pastes, cheeses, and butter from soy flour. If we talk about the nutritional properties of soybeans, then in this regard it has practically no competitors. One only has to look at the composition of the beans to make sure that this conclusion is correct.

The fruits of soybean crops contain the following valuable macro and microelements:

• a complex of vitamins, among them such important ones for health as: vitamins B, PP, E;
• proteins make up 50%;
• polyunsaturated fatty acids;
• mineral salts;
• dietary fiber;
• carbohydrates;
• starch;
• beta carotene.

Of course, a product with such a valuable set of nutrients can satisfy hunger and have a beneficial effect on health. But this is not the main advantage of soybeans compared to other crops of the same family. It has a special structure that allows you to conduct various gastronomic experiments with its derivatives. Doctors value soy, first of all, for its ability to have a positive effect on the structure of blood vessels and the functioning of the heart.

Proponents of vegetarianism, for example, took soybeans as the basis of their diet, once abandoning animal foods. In any form, soy is perfectly absorbed by the body and significantly promotes digestive processes.

Useful qualities

To judge the usefulness of soybean culture, you need to study a little the properties of each component of the composition separately.

1. Protein is present in excess amounts in soybeans. It is known that protein of plant origin has a set of essential amino acids.
2. The calcium present in soybeans, more than the element contained in milk, helps strengthen bone tissue.
3. Zinc is essential for strengthening immune strength and muscle growth. Without this macronutrient, not a single important process in the body takes place. Zinc takes an active part in protein synthesis, regulates metabolic processes, and promotes tissue regeneration.
4. Phospholipids are found in large quantities in soybeans. There are much fewer of them in other legumes. These elements are responsible for cleansing the body of toxins, they help restore cell membranes, which is especially important for vascular tissue. Phospholipids can also reduce the body's need for insulin. This ability can help people suffering from diabetes.
5. Fatty acids. Soy contains unsaturated acids that the body cannot synthesize on its own. These chemical components regulate hormonal functions and reduce cholesterol concentrations.

Product varieties

The food industry produces three types of soy products:

• flour, low fat or meal;
• non-fat product;
• half-skimmed flour.

Each category of flour products has its own characteristics. For example, meal, which is in great demand, is a by-product of soybean oil production. The meal contains a lot of protein, for which it is valued by supporters of a healthy diet.

Experts advise including coarse soybean flour in your diet, because it has an excellent taste and is most beneficial.

Soy products in cosmetology

Soy protein purified from fatty impurities is widely used in the production of cosmetic products. Products containing soy strengthen the hair structure and have a beneficial effect on the skin. The soy ingredient is added to daily care formulations. And such products do an excellent job of their task: they smooth out wrinkles, moisturize the skin, nourish it and improve color.

When can soy be dangerous?

Research by scientists has shown that with long-term consumption of legumes, serious disruptions in important functions can occur in the body. But hormonal imbalance is especially dangerous. Therefore, pregnant women should generally avoid dishes containing soy. This product should be used with caution by women of childbearing age; soy should not be given to children under 3 years of age. Diabetics should also not overindulge in soy products, as their ability to lower blood sugar levels may have the opposite effect.

Several useful recipes

It is natural that the beneficial properties of soy did not go unnoticed by traditional healers. It is believed that the plant can even prevent the development of cancer pathologies. After all, phytic acids inhibit the growth of foreign structures. Therefore, soybeans are quite suitable as a prophylactic agent.

1. For strong immunity. You need to sprout the beans first. This will take 5 days. This is done like this: first, the grains are soaked in ordinary water, and after a day they are laid out on a damp cloth. The mini-plantation should be kept in the sun, regularly moistening the beans. When the sprouts hatched from the beans reach 5 cm, they can be added to the salad or eaten fresh in small portions.
2. Soy decoction helps cope with fatigue and also relieves anemia. Healing nectar is prepared in the following way: soybean fruits (50 g) are boiled for 15 minutes in ½ liter of water. After the solution has cooled, it is filtered. The resulting amount of decoction should be drunk throughout the day.
3. Soy milk is used to normalize menopause. It is recommended to drink the product three times, 2 tablespoons each, for a whole month.

There are also many useful formulations using soy products. There are many interesting recipes for preparing cosmetic compositions that can provide beauty and health. But we must remember that any remedy will be beneficial only if it is used wisely.

Video: benefits and harms of soy products