section_path: Uses/Food for human consumption/Flour
section_name: Flour
paragraph_text: Flour
  
  Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize denaturation of the protein to retain a high protein dispersibility index, for uses such as food extrusion of textured vegetable protein. It is the starting material for soy concentrate and protein isolate production.
  
  Soy flour can also be made by roasting the soybean, removing the coat (hull), and grinding it into flour. Soy flour is manufactured with different fat levels. Alternatively, raw soy flour omits the roasting step.
  
  Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.
  
  Soy flour has 50% protein and 5% fiber. It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than wheat flour. It does not contain gluten. As a result, yeast -raised breads made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents staling in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.
  
  Soy grits are similar to soy flour, except the soybeans have been toasted and cracked into coarse pieces.
  
  Kinako is a soy flour used in Japanese cuisine.
  
  Section reference: Smith & Circle (1972, p. 442) harvtxt error: no target: CITEREFSmithCircle1972 (help)