Soy Flour

Ask Our Dietician

I take started replacing all-purpose flour with soy flour when coating craven. I would like to try adding some soy flour when baking. Do I need to add more leavening? Is at that place anything else I need to be aware of when incorporating soy flour in my baking? —Southward.J., Albany, Oregon Salubrious for trying to contain more soy flour into your diet! Soy flour is a great source of loftier-quality protein, dietary fiber and important phytochemicals, such as isoflavones. Soy isoflavones are believed to deed as antioxidants and have other beneficial effects on claret vessels and the heart. Soy flour is also a practiced source of iron, B vitamins and calcium.
If you lot use the following guidelines when baking with soy flour, yous shouldn't take to add more leavening. Here are some tips:

  • In yeast breads, try replacing 15% of the wheat flour with soy flour. An easy way to do this is to put well-nigh 2 tablespoons of soy flour into a 1-cup measuring cup before filling information technology with wheat flour. Wheat flour provides gluten, which gives structure to the staff of life, and then it cannot be entirely replaced.
  • Quick breads tin accommodate upwardly to 25% soy flour. For each loving cup of flour called for, apply one/4 loving cup soy flour and 3/4 cup wheat flour or all-purpose flour.
  • Broiled products containing soy flour may brown more quickly. Try reducing the baking time or lowering the oven temperature by 25°. Then proceed a shut watch on whatever you lot are baking.
  • Stir soy flour before measuring it since it tin become packed down in its container.
  • Lightly \"toasting\" soy flour earlier using information technology in a recipe enhances its nutty season. Briefly heat soy flour in a dry skillet over medium heat, stirring occasionally.

Originally Published: July 16, 2007