Humanity has started talking about the dangers of premium wheat flour relatively recently. After revealing a whole series of contraindications and side effects, store shelves were enriched with new varieties of flour for every taste. Among them are corn, buckwheat, nut, rice, oat and soy. Let's take a closer look at the last option. The formation and cultivation of soybean dates back 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 lose ground. We have learned how to make meat, butter, pasta, cheese, milk and flour from soybeans.
What is soy really, how safe is it, and is there a place for soy products in the diet of a modern person?
general characteristics
Soybean is an annual herbaceous plant of the soybean genus, legume family. The culture grows on all continents, the islands of the Pacific / Indian Oceans at latitudes of 56-60 °.
The plant produces fruits that are commonly called beans all over the world (from English - soybean). The product was used as early as the 3rd millennium BC as an essential food component.
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, 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, the flowers develop into pods. They are protected by two special flaps that open as the fetus develops. The sash opens along two seams: abdominal and dorsal. One flap contains 2-3 seeds. Beans develop large - from 4 to 6 centimeters. They are tough and crack resistant.
Beans are formed in the form of an oval with variable bulges. 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 fruit from moisture, wind and other harmful effects of the external environment. Seeds are colored yellow, green, brown and black beans are less common.
Is it profitable for mankind to grow soybeans
The answer is unequivocal - profitable. The crop has a high yield, so one collection of beans brings a huge cash profit. Soybeans have a high nutritional value. They contain about 50% protein, a set of vital B vitamins, iron, potassium, calcium and polyunsaturated fatty acids. 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 soybean allows you to conduct a lot of gastronomic experiments on it. From the component you can cook everything from milk to meat. Nutritionists claim 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 perfect plant counterpart. Soy food is easily absorbed by the body, efficiently converted into energy, promotes long-term satiety and a feeling of lightness. Soy is also used in the production of feed for farm animals.
The chemical composition of the ingredient
Benefits of soy flour
Protein
Soy is one of the few plant-based ingredients with a high concentration of protein. Soy vegetable protein contains a complete set of essential amino acids for the human body. What's more, soy has no cholesterol, extra empty calories, or gluten.
Calcium
It is soy, not dairy products, that helps strengthen the skeletal system. There are 134 milligrams of calcium in 100 grams of beans. The herbal product has a general strengthening effect due to the presence of phosphorus, potassium, sodium, magnesium, vitamins E, D and group B.
Zinc
A macronutrient is necessary for the proper functioning of the immune system, normal growth and development of the muscular system. Zinc takes part in protein synthesis and metabolic cellular processes. Also, the element is 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 the failure of sugar-insulin metabolism will provoke many health problems. What else is useful element:
- strengthening hair follicles, protecting the scalp from baldness and excessive dryness;
- softening of the skin, minimizing acne and inflammation;
- skin whitening.
The daily intake of zinc depends on individual characteristics and varies from 8 to 15 milligrams.
Phospholipids
In soybean, the highest content of phospholipids is concentrated in comparison with other legumes - from 1.6 to 2.2%. The component is responsible for:
- liver detox;
- restoration and compaction of cell membranes;
- removal of toxins from the body;
- reduced need for insulin in people with diabetes;
- prevention of degenerative changes in nerve cells;
- strengthening of capillaries;
- building and maintaining a muscular 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, lower cholesterol levels and prevent the formation of atherosclerotic plaques.
Product varieties
The food industry offers only 3 variations of soy flour: fat-free, full-fat, semi-skimmed.
The fat-free 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. Schroth is especially valued for its high concentration of protein. The component is used both as an additive to the human diet and as a high-protein animal feed.
Whole-fat flour is made using shelled, hulled and deodorized beans. The semi-skimmed product consists of soybean meal that has undergone a preliminary separation of fat and a press.
According to the criteria of the grade, soy flour is no different from any other. The first and highest grade indicate additional processing of the soybean. There is absolutely no fiber, vitamins and beneficial nutrients in such flour. Processing independently adjusts the composition and instead of a valuable food product, we get empty calories. Always choose wholemeal flour so that the meal is not only tasty, but also nutritious.
Ingredient use in cooking
Soy flour is loved by cooks of all levels for its unobtrusive nutty aroma and mild neutral taste. It is important that the product is devoid of bean flavor, which can unpleasantly clog receptors and pull the main focus of the dish onto itself.
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;
- makes the appearance of the product more attractive (occurs due to the natural color of legumes: the dough on 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 the dough (makes it softer and more pliable);
- increases the volume of baking without additional food components;
- replaces animal products (eggs, milk);
- protects muffin from excess moisture and fat;
- is responsible for the delicate structure, golden crust and the shelf life of the goods.
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 sweets. The product is administered in small portions. The percentage of soy component is from 1 to 5%.
The ingredient is especially popular in China, the USA and Japan. The Japanese people used to call soy flour "kinako". Its taste is almost identical to peanut butter, and the texture is softer and more delicate. Sweets, some alcoholic and non-alcoholic drinks are prepared on the basis of flour.
flour-based soy milk recipe
The cost of soy milk is several times higher than the price of cow milk. Moreover, manufacturers often add preservatives, sugar and flavorings to the product, which pleases our receptors, but depresses our health. The safest and easiest way to get soy milk is to make it at home. You can dilute the taste with carob, cinnamon and your favorite spices to your liking.
We will need:
- filtered water at room temperature - 3 cups;
- soy flour - 1 cup.
Pour the filtered liquid into a saucepan, place on the stove and bring to a boil. In boiling water, send a glass of soy flour. Pour in the flour slowly, constantly stirring the mixture with a whisk. As soon as the glass is empty and the flour is completely dissolved in 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 refrigerate. Soy milk can be stored for about 3-5 days.
The use of the component in cosmetology
Cosmetologists have gotten the hang of using soy protein in the cosmetics industry. Soy protein undergoes primary processing, is purified from 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 shampoos gradually increase. Complete restoration of damaged hair is not subject to soy, however, as well as to another plant component. But the product will ensure the growth of a new, as healthy and strong hair as possible.
Soy ingredient is also used in cosmetics for aging skin. The component smoothes the first wrinkles, fills each cell with moisture and improves complexion. Soy cosmetics do an excellent job with puffiness, swelling of the eyelids and dry skin around the eyes. The moisturizing and nourishing properties of the food product came in handy even in creams for rough skin of 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 soy extract is in the first position. If soy is at the extreme positions in the composition, then the product is another marketing ploy. Pay special attention to brands of organic and natural cosmetics that have already earned a reputation and consumer love.
Hazardous properties of the product
Soy and its derivatives contain isoflavones. Substances can adversely affect the hormonal system, and in pregnant women 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 is the failure of the menstrual cycle.
An increased concentration of soy in the diet can lead to premature aging, a violation of the protective function of the immune system, and a malfunction of the nervous and reproductive systems. Nutritionists advise sticking to the measure, adjusting the menu to individual needs and looking for alternative ways to get useful nutrients.
It is permissible to introduce soy into the children's diet only after reaching the age of 3 years. Early acquaintance with the product can cause allergies and thyroid diseases.
Approach rational nutrition from a scientific point of view and be healthy!
Relate 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 lose ground. We have learned how to make meat, butter, pasta, cheese, and flour from soybeans.
What is soy really, how safe is it, and is there a place for soy products in the diet of a modern person?
general characteristics
Soybean is an annual herbaceous plant of the soybean genus, legume family. The culture grows on all continents, the islands of the Pacific / Indian Oceans at latitudes of 56-60 °.
The plant produces fruits that are commonly called beans all over the world (from English - soybean). The product was used as early as the 3rd millennium BC as an essential food component.
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, 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, the flowers develop into pods. They are protected by two special flaps that open as the fetus develops. The sash opens along two seams: abdominal and dorsal. One flap contains 2-3 seeds. Beans develop large - from 4 to 6 centimeters. They are tough and crack resistant.
Beans are formed in the form of an oval with variable bulges. 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 fruit from moisture, wind and other harmful effects of the external environment. Seeds are colored yellow, green, brown and black beans are less common.
Is it profitable for mankind to grow soybeans
The answer is unequivocal - profitable. The crop has a high yield, so one collection of beans brings a huge cash profit. Soybeans have a high nutritional value. They contain about 50% protein, a set of vital, iron, potassium, and calcium. 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 soybean allows you to conduct a lot of gastronomic experiments on it. From the component you can cook everything from milk to meat. Nutritionists claim 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 perfect plant counterpart. Soy food is easily absorbed by the body, efficiently converted into energy, promotes long-term satiety and a feeling of lightness. Soy is also used in the production of feed for farm animals.
The chemical composition of the ingredient
Benefits of soy flour
Protein
Soy is one of the few plant-based ingredients with a high concentration of protein. Soy vegetable protein contains a complete set of vital for the human body. What's more, soy does not contain extra "empty" calories or gluten.
Calcium
It is soy, not dairy products, that helps strengthen the skeletal system. There are 134 milligrams of calcium in 100 grams of beans. 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 the quality of the immune system, normal growth and development of the muscular system. takes part in protein synthesis and metabolic cellular processes. Also, the element is 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 the failure of sugar-insulin metabolism will provoke many health problems. What else is useful element:
- strengthening hair follicles, protecting the scalp from baldness and excessive dryness;
- softening of the skin, minimizing acne and inflammation;
- skin whitening.
The daily intake of zinc depends on individual characteristics and varies from 8 to 15 milligrams.
Phospholipids
The highest content is concentrated in soybeans 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 toxins from the body;
- reduced need for insulin in people with diabetes;
- prevention of degenerative changes in nerve cells;
- strengthening of capillaries;
- building and maintaining a muscular 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, lower cholesterol levels and prevent the formation of atherosclerotic plaques.
Product varieties
The food industry offers only 3 variations of soy flour: fat-free, full-fat, semi-skimmed.
The fat-free 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. Schroth is especially valued for its high concentration of protein. The component is used both as an additive to the human diet and as a high-protein animal feed.
Whole-fat flour is made using shelled, hulled and deodorized beans. The semi-skimmed product consists of soybean meal that has undergone a preliminary separation of fat and a press.
According to the criteria of the grade, soy flour is no different from any other. The first and highest grade indicate additional processing of the soybean. There is absolutely no fiber, vitamins and beneficial nutrients in such flour. Processing independently adjusts the composition and instead of a valuable food product, we get empty calories. Always choose wholemeal flour so that the meal is not only tasty, but also nutritious.
Ingredient use in cooking
Soy flour is loved by cooks of all levels for its unobtrusive nutty aroma and mild neutral taste. It is important that the product is devoid of bean flavor, which can unpleasantly clog receptors and pull the main focus of the dish onto itself.
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;
- makes the appearance of the product more attractive (occurs due to the natural color of legumes: the dough on 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 the dough (makes it softer and more pliable);
- increases the volume of baking without additional food components;
- replaces animal products (eggs, milk);
- protects muffin from excess moisture and fat;
- is responsible for the delicate structure, golden crust and the shelf life of the goods.
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 sweets. The product is administered in small portions. The percentage of soy component is from 1 to 5%.
The ingredient is especially popular in China, the USA and Japan. The Japanese people used to call soy flour "kinako". Its taste is almost identical to peanut butter, and the texture is softer and more delicate. Sweets, some alcoholic and non-alcoholic drinks are prepared on the basis of flour.
- filtered water at room temperature - 3 cups;
- soy flour - 1 cup.
Pour the filtered liquid into a saucepan, place on the stove and bring to a boil. In boiling water, send a glass of soy flour. Pour in the flour slowly, constantly stirring the mixture with a whisk. As soon as the glass is empty and the flour is completely dissolved in 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 refrigerate. Soy milk can be stored for about 3-5 days.
The use of the component in cosmetology
Cosmetologists have gotten the hang of using soy protein in the cosmetics industry. Soy protein undergoes primary processing, is purified from 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 shampoos gradually increase. Complete restoration of damaged hair is not subject to soy, however, as well as to another plant component. But the product will ensure the growth of a new, as healthy and strong hair as possible.
Soy ingredient is also used in cosmetics for aging skin. The component smoothes the first wrinkles, fills each cell with moisture and improves complexion. Soy cosmetics do an excellent job with puffiness, swelling of the eyelids and dry skin around the eyes. The moisturizing and nourishing properties of the food product came in handy even in creams for rough skin of 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 soy extract is in the first position. If soy is at the extreme positions in the composition, then the product is another marketing ploy. Pay special attention to brands of organic and natural cosmetics that have already earned a reputation and consumer love.
Hazardous properties of the product
Soy and its derivatives contain isoflavones. Substances can adversely affect the hormonal system, and in pregnant women 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 is the failure of the menstrual cycle.
An increased concentration of soy in the diet can lead to premature aging, a violation of the protective function of the immune system, and a malfunction of the nervous and reproductive systems. Nutritionists advise sticking to the measure, adjusting the menu to individual needs and looking for alternative ways to get useful nutrients.
It is permissible to introduce soy into the children's diet only after reaching the age of 3 years. Early acquaintance with the product can cause allergies and thyroid diseases.
Approach rational nutrition from a scientific point of view and be healthy!
Today it can be found in many types of products: milk, yogurt, pasta, frozen desserts. A product is obtained from roasted soybeans by grinding them. The composition contains vegetable protein, iron, vitamins and trace elements necessary for the normal functioning of the body. In small quantities flour is very useful. It activates fat metabolism, accelerates metabolism, improves the condition of blood vessels, and stabilizes cholesterol levels.
Most often, soy flour is found in recipes with these five products:
However, you should not abuse it: it can cause allergies and negatively affects the endocrine system. Experienced hostesses know that recipes for dishes with soy flour are varied. With it, you can cook pies, muffins, donuts, pancakes. Often chicken eggs are replaced with this component, used as a thickener for sauces or gravy. The use of this product allows you to reduce the temperature and shorten the cooking time of confectionery products, give the pastry softness and airiness, and also eliminate the absorption of fat by the dough.
More recently, they began to talk about the dangers of wheat flour. A number of side effects have been identified. A variety of flours appeared in stores (rice, corn, buckwheat and soy). Soy flour has become very popular. It is worth considering in more detail what it is, what is the benefit, are there any contraindications. This flour is used in many industries, reducing the cost of products and improving the taste.
What is soy flour?
Soy is a plant from the legume family. Fruits (beans) - in the form of an oval. Covered with a yellowish coat. Sometimes they come with a brownish and orange tint.
Flour is obtained from beans. They are cleaned from the outer shell, thermally treated and ground very well. This powder looks just like wheat flour, only slightly yellowish with a slight nutty smell.
Three types of flour are produced:
- Not fat free(from soybeans)
- Semi-fat(from bean pomace, after the fat has been separated and pressed)
- Skimmed(from the meal - what remains of the beans after extracting the oil)
Most of the flour produced is defatted flour. Since it does not contain a large amount of fatty acids, it is stored longer.
What does it consist of?
Mainly consists of vegetable protein. In terms of nutritional value, this protein can perfectly replace meat, eggs, fish and dairy products. Suitable for vegetarians who do not eat meat and those who are allergic to this food.
These vitamins are found in flour
- B, B 1.
- B2, B3, B4.
Microelements included in the composition:
- Phosphorus.
- Magnesium.
- Potassium.
- Calcium.
- Iron.
- Sodium.
- Zinc.
What's the use?
- Due to the fact that a sufficient amount of calcium will be contained in the powder strengthens the skeletal system, blood clotting improves, the functioning of the pancreas and thyroid gland is supported, the work of the adrenal glands is normalized. The nervous system and muscle tone are stabilized.
- This soy derivative is composed of various amino acids and has an impact on the functioning of the whole organism. Presence zinc(almost half of the daily requirement) strengthens the immune system. Zinc is a strong antioxidant. Keeps hair healthy, brightens the skin and makes it soft, prevents inflammation. Strengthens bones, promotes rapid tissue repair.
- Phospholipids help the liver remove toxins from the body. Reduce the need for insulin in people with diabetes. The walls of blood vessels and capillaries are strengthened.
- unsaturated fatty acids affect the functioning of the liver and joints. Helps the nervous and cardiovascular system. Blocks the development of cancer cells. Strengthens immunity. Improves the condition during menopause in women.
- Potassium It has a beneficial effect on the functioning of the brain, supplying it with oxygen. Regulates the content of acids, salts and alkalis in the human body.
- Magnesium converts blood sugar into energy. Strengthens teeth. Reduces the likelihood of deposition of stones in the kidneys and gallbladder.
- Phosphorus beneficial effect on the entire body. Without it, cell division does not occur. Especially required by a growing body. Participates in energy metabolism and restores acid-base balance. Affects the work of muscles, brain activity, preserves bones and teeth.
- Iron necessary for the formation of hemoglobin in the blood. Strengthens the immune system and regulates body temperature. Energizes muscles and brain.
- Since soy contains a lot of vegetable protein and protein, it is perfect for people who, for whatever reason, do not eat meat. Soy flour is a great substitute. It doesn't have cholesterol like meat does. No wonder soy is one of the five products that prolong life.
- This soy bean product will fit perfectly into the menu for overweight people. Adding to food promotes natural fat burning. And fat is burned in the tissues. In this case, the whole organism is healed at the cellular level. By adding soy flour, we enrich the food we eat with vitamins and microelements.
What are the contraindications?
With all the positive properties, excessive use can cause great harm to the body. It is not recommended to eat with diseases of the endocrine system, with individual intolerance to the components.
Soy contains estrogens(female sex hormones) and men should use this product with caution. Hormonal balance may be disturbed. These same hormones are harmful during pregnancy. Possible premature termination of pregnancy. In addition, hormones have a bad effect on the formation of the brain in the fetus. In women, with a large use of these products (in particular, soy flour), the menstrual cycle is disturbed. This has a bad effect on the reproductive system of a woman's body.
Soy in all its forms is not recommended for children under three years of age. But older than three years should be given with caution. Possible changes in cerebral circulation, weakening of the immune system, failure of the endocrine, nervous and reproductive systems.
Uncontrolled consumption of soy products can speed up the aging process, can create prerequisites for the development of Alzheimer's disease.
Where is it applied?
Used in many industries. Add to bread, pasta, cookies, breakfast cereals, sausages and convenience foods.
Adding to various pastries allows you to save the volume of the product and make it more tender. This makes the dough softer and easier to roll out. Bakery and confectionery products with the addition of powder do not get stale longer. During the manufacture, they do not absorb a lot of fat (for example, donuts, donuts).
Can replace eggs in baking. Instead of one egg, take a tablespoon of flour diluted in a tablespoon of water. It is used as a thickener for various sauces. The addition to various products enriches them with vitamins, increases the nutritional value. Reduces its cost.
Add soy not only to bread and confectionery. It is also found in vegetable purees, canned fish and meat. Soy is added in small quantities, only from one to five percent.
Soy protein is also used in cosmetology. Based on it, skin and hair care products are made. Soy cosmetics smooth wrinkles and moisturize the skin.
Conclusion
Soy flour is rich in vitamins and minerals. With a reasonable use of it in food, you can significantly improve your health. But not deliberate use can lead to disastrous results. Everything must be in moderation. If you have any diseases, it is better to consult a doctor.
Soybean flour is a product obtained from processed soybean seeds (soybeans), cake and meal. Soy flour dishes are especially popular in the regions of East Asia.
The production of soy flour is carried out as follows: soybean grains are dried and coarsely 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 stone 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 intestine of toxins. It contains up to 54% protein, due to which it is able to 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 manufacture, soy flour can have various shades: from pure white, cream, light yellow to bright orange.
The shells (hulls) remaining after the technological process are used as a source of nutritious dietary fibers in bakery industries, as well as animal feed.
Composition of soy flour
Useful properties of the product determines the chemical composition of soy flour. It includes such trace elements 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 the composition of the 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, which is part of soy flour, prevents the appearance of gallstones, restores normal fat metabolism, thus contributing to natural weight loss.
Application of soy flour
Soy flour is widely used in the food industry: it reduces the need for additional raw materials (and, consequently, the cost of production), the loss of mass of the product during heat treatment, while maintaining its quality at the appropriate level.
Soy flour is used in the production of sausages, breakfast cereals, biscuits, semi-finished products, bread, pasta, cereals, as well as a substitute for skimmed milk powder and some substances of whole milk.
Harm of soy flour
Despite the many beneficial properties for the human body, eating soy flour has its own contraindications. The isoflavones that are part of soy flour - substitutes for female sex hormones that have a positive effect on the female reproductive system, adversely affect the development of the fetal brain during pregnancy, increasing the risk of miscarriage. In addition, research scientists have identified a relationship between excessive consumption of soy products and menstrual irregularities in women of reproductive age.
The abuse of products that include soy flour can cause cerebrovascular accident, provoke the appearance of Alzheimer's disease, and accelerate the aging process of the body. The harm of soy flour also extends to the endocrine system, causing disturbances in the immune system, nervous and reproductive systems of a person.
Excess consumption of soy flour products is not recommended for children under 3 years of age - the product can provoke thyroid disease and allergic reactions.