Introduction :
oy flour is made from roasted soybeans that have been ground into a fine
powder.Rich in high-quality protein and other nutrients,soy flour also adds
a pleasant texture and flavor to a variety of products.Two kinds of soy flour
are available:Natural or full-fat soy flour contains the natural oils that are found
in the soybean.Defatted soy flour has the oils removed during processing.
Both kinds of soy flour will give a protein boost to recipes; however,defatted
soy flour is even more concentrated in protein than full-fat soy flour.Like whole
grain flours,both defatted and full-fat soy flour should be stored in the
refrigerator or freezer.
Recipe For Whole Wheat and Soy Flour Paratha :
Ingredients:
Whole Wheat Flour - 2 Cups
Soy Flour - 1 Cup
Ghee - 2 tsp.
Water - As Required
Salt - As Required.
Method:
In a large bowl mix both soy flour,whole wheat flour with ghee,enough
salt and water.
Knead them into a soft dough and leave it for 30 mins to an hour in
a vessel well covered on all sides.Be very careful for no air must be
allowed inside.
Make equal sized balls,smear them with some dry flour and roll them
out on a rolling board.
Heat the griddle and put the paratha on it.
Moderately roast both sides of the paratha on the griddle.
Paratha is now ready to be served.
Serve it with vegetable kurma or chicken curry or mutton curry.
Note : Soy Flour is available in Subzi-mandi and all Indian Stores.
Tips for Using Soy Flour :
Always stir soy flour before measuring since it can become packed in its container.
Soy flour can be used just as it is,or it can be lightly "toasted" first to enhance its
nutty flavor.Put the soy flour in a dry skillet and cook it,stirring occasionally,over
moderate heat.Baked products containing soy flour tend to brown more quickly,
so it may be necessary to shorten baking time or lower the temperature just slightly.
Using Soy Flour
Although soy flour has not yet found its way into many family kitchens,it is used
extensively by the food industry.Soy flour turns up in an amazing array of food
products,including fudge and other candies,pies,doughnuts,cakes and rolls,
pasta,pancake mixes and frozen desserts.
Some meat loaves and other prepared meat products use soy flour.In your
own kitchen,use soy flour to thicken gravies and cream sauces,to make
homemade soymilk,or add it to a variety of baked foods.Soy flour gives
homebaked goods a protein boost.It also keeps baked goods from
becoming stale.
In fried foods,like doughnuts,soy flour reduces the amount of fat that is
absorbed by the dough.It adds a rich color,fine texture,tenderness and
moistness to baked goods.Since soy flour is free of gluten,which gives
structure to yeast-raised breads,soy flour cannot replace all of the wheat
or rye flour in a bread recipe.However,using about 15 percent soy flour
in a recipe produces a dense bread with a nutty flavor and a wonderful moist
quality.
Just place two tablespoons of soy flour in your measuring cup before measuring
all-purpose or other flour called for in the recipe.In baked products that are not
yeast-raised,up to 1/4 the total amount of flour called for in the recipe can be
replaced with soy flour.Recipes that are developed to use soy flour specifically
can often use it in even higher amounts.
Because it adds moisture to baked products,soy flour can also be used as an
inexpensive and cholesterol-free egg substitute in these foods.Replace one egg
with 1 tablespoon soy flour and 1 tablespoon water.Soy flour can also be used
to make a quick,homemade soymilk.
Nutritional Value of Soy Flour :
Soy flour is extremely rich in high quality protein and is an excellent source of iron,
calcium and B-vitamins.
Nutrients per 3 1/2 ounces (by weight)
Source: Composition of Foods : Legume and Legume Products.
United States Department of Agriculture,Human Nutrition Information
Service,Agriculture Handbook,Number 8-16.Revised December 1986.
oy flour is made from roasted soybeans that have been ground into a fine powder.Rich in high-quality protein and other nutrients,soy flour also adds
a pleasant texture and flavor to a variety of products.Two kinds of soy flour
are available:Natural or full-fat soy flour contains the natural oils that are found
in the soybean.Defatted soy flour has the oils removed during processing.
Both kinds of soy flour will give a protein boost to recipes; however,defatted
soy flour is even more concentrated in protein than full-fat soy flour.Like whole
grain flours,both defatted and full-fat soy flour should be stored in the
refrigerator or freezer.
Recipe For Whole Wheat and Soy Flour Paratha :
Ingredients:
Whole Wheat Flour - 2 Cups
Soy Flour - 1 Cup
Ghee - 2 tsp.
Water - As Required
Salt - As Required.
Method:
In a large bowl mix both soy flour,whole wheat flour with ghee,enough
salt and water.
Knead them into a soft dough and leave it for 30 mins to an hour in
a vessel well covered on all sides.Be very careful for no air must be
allowed inside.
Make equal sized balls,smear them with some dry flour and roll them
out on a rolling board.
Heat the griddle and put the paratha on it.
Moderately roast both sides of the paratha on the griddle.
Paratha is now ready to be served.
Serve it with vegetable kurma or chicken curry or mutton curry.
Note : Soy Flour is available in Subzi-mandi and all Indian Stores.
Tips for Using Soy Flour :
Always stir soy flour before measuring since it can become packed in its container.
Soy flour can be used just as it is,or it can be lightly "toasted" first to enhance its
nutty flavor.Put the soy flour in a dry skillet and cook it,stirring occasionally,over
moderate heat.Baked products containing soy flour tend to brown more quickly,
so it may be necessary to shorten baking time or lower the temperature just slightly.
Using Soy Flour
Although soy flour has not yet found its way into many family kitchens,it is used
extensively by the food industry.Soy flour turns up in an amazing array of food
products,including fudge and other candies,pies,doughnuts,cakes and rolls,
pasta,pancake mixes and frozen desserts.
Some meat loaves and other prepared meat products use soy flour.In your
own kitchen,use soy flour to thicken gravies and cream sauces,to make
homemade soymilk,or add it to a variety of baked foods.Soy flour gives
homebaked goods a protein boost.It also keeps baked goods from
becoming stale.
In fried foods,like doughnuts,soy flour reduces the amount of fat that is
absorbed by the dough.It adds a rich color,fine texture,tenderness and
moistness to baked goods.Since soy flour is free of gluten,which gives
structure to yeast-raised breads,soy flour cannot replace all of the wheat
or rye flour in a bread recipe.However,using about 15 percent soy flour
in a recipe produces a dense bread with a nutty flavor and a wonderful moist
quality.
Just place two tablespoons of soy flour in your measuring cup before measuring
all-purpose or other flour called for in the recipe.In baked products that are not
yeast-raised,up to 1/4 the total amount of flour called for in the recipe can be
replaced with soy flour.Recipes that are developed to use soy flour specifically
can often use it in even higher amounts.
Because it adds moisture to baked products,soy flour can also be used as an
inexpensive and cholesterol-free egg substitute in these foods.Replace one egg
with 1 tablespoon soy flour and 1 tablespoon water.Soy flour can also be used
to make a quick,homemade soymilk.
Nutritional Value of Soy Flour :
Soy flour is extremely rich in high quality protein and is an excellent source of iron,
calcium and B-vitamins.
Nutrients per 3 1/2 ounces (by weight)
| Soy Flour | Full-fat, roasted | Defatted |
| Calories | 441 | 329 |
| Protein (gm) | 34.80 | 47.00 |
| Fat (gm) | 21.90 | 1.20 |
| Carbohydrate (gm) | 33.70 | 38.40 |
| Fiber (gm) | 2.20 | 4.30 |
| Calcium (mg) | 188.00 | 241.00 |
| Iron (mg) | 5.80 | 9.20 |
| Zinc (mg) | 3.50 | 2.40 |
| Thiamine (B1) (mg) | 41.00 | 7.00 |
| Riboflavin (mg) | 94.00 | 25.00 |
| Niacin (mg) | 3.29 | 2.61 |
Source: Composition of Foods : Legume and Legume Products.
United States Department of Agriculture,Human Nutrition Information
Service,Agriculture Handbook,Number 8-16.Revised December 1986.
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