Benefits of soy flour. What will soy flour give us? Product benefits

Soy has been growing on earth since ancient times. It began to be cultivated more than 3-4 millennia ago. The first country where soybean crops began to grow is China. Some time passed, and the culture came to Korea. From there, already after the 5th century BC. She began to appear in Japan.

One of the first descriptions of this plant is found in the writings of the German naturalist E. Kaempferom, who once traveled to Eastern countries. In Europe, soy gained popularity in the forties of the 18th century. During this period, the French included it in their daily diet.

In America, soybean plants appeared in the first half of the 19th century. Simultaneously with this event, the first studies of soy began. Soon on site North America began to grow and select the best varieties soybeans. The process quickly reached industrial scale.

In Russia, the first to describe soybean plants was a Russian explorer - Poyarkov V.D. During an expedition in the area of ​​the Sea of ​​Okhotsk, a group of researchers met the local population, which sowed the fertile soil with soybeans. Then the wonderful plant did not interest the Russian masters. Only after more than 2 centuries, soy was paid attention. An important role in this was played by the World Exhibition held in 1873. It took place in the center of Austria - Vienna.

Today, soy is valued all over the world due to high content squirrel. It is widely used as an alternative to meat, other products of animal origin.

The composition of soybeans includes 40% (!) Proteins, 20% carbohydrates, 20% fats, 5% vegetable fiber, 5% ash and 10% water.
Soy is present in almost every national cuisine world, but it has received special distribution in Chinese and Japanese. No less popular this product used by vegetarians.

Soy is often used in food production as an alternative to products of animal origin. It can also be both herbal and vegetarian products. As a result of processing soybeans, namely, their pressing, cake remains. It serves as an excellent feed for cows, pigs and other farm animals.

Properties and application

soybean flour used by chefs to make the most diversified different dishes and food. Its wide application is possible due to excellent culinary qualities squirrel. It is well structured, swells, has the ability to retain its original shape during heat treatment.
The composition of soy flour contains isolecants, which have an anabolic effect. In addition to this, they tend to increase cell permeability. It should be noted that isolecants lose all beneficial features Under the influence high temperatures. This is especially important for those people who have included soy products in their diet in medicinal purposes. Remember, soy products should not be exposed to heat treatment. Of course, anyone can cook delicious pastries with the addition of soy flour, but the effect will not be the same. The bread will be excellent dietary properties, But medicinal properties will be lost. But such a product will have a high nutritional value and a high protein content.

soy flour is used in the baking business only as one of the additives in wheat or rye flour. It is not the main ingredient in baking, because. it lacks starch and gluten.

Of course, the question immediately arises as to how to properly use soy flour. It is best to look for answers to it from experienced bakers who know all the intricacies of their business.

Some features and proportions of the use of soy flour in the production of bakery products:

1. When baking regular bread it is recommended to observe the proportion of 1 tablespoon of soy flour per 2 cups of the main (rye or wheat).
2. 7% soy flour will be enough to significantly improve the properties of cookies and biscuits. So the amount of protein in them will increase to 3-4%.
3. Of course, soy flour is indispensable in the manufacture of pastries from shortbread or puff pastry. Only 4% of such an additive and the dough will become easier to roll out and less torn. Puff pastry with an admixture of soy flour, it sprouts well when baking, its crust turns out to be beautiful and ruddy.

soy flour- a product that is made from soybeans - a plant belonging to the legume family. Before making flour, the beans are cleaned, split and roasted. When roasted, they acquire a nutty flavor.
Translated from Chinese, "soy" sounds like "big bean".

History and geography of the product

Soybeans were brought to Europe in 1740. In Russia, interest in the plant began to show only at the end of the 19th century.
Soy flour was first produced only at the beginning of the 20th century. The first flour had a very strong bean flavor with a hint of bitterness. In addition, in some batches there was a pronounced earthy aftertaste.

Because of this, soy flour has not gained much popularity. Therefore, manufacturers have directed all their efforts to develop deodorization technologies. And they succeeded, the flour got rid of the unpleasant aftertaste and began to win universal recognition.
Now the main production of soy flour is concentrated in the United States of America, Japan and Israel. There are similar factories in Russia.

Species and varieties

Also release lecitated soy flour to which lecithin is added.

Depending on the fiber content, there are first And higher flour varieties.

Beneficial features

The flour also contains unique substances- isolectanes. They act similarly to insulin-like growth factor.
Soy flour does not contain gluten. Therefore, products prepared from it can be safely introduced into their diet by people with lactose deficiency.

Due to the high concentration of protein, 0.5 kilograms of soy flour can replace 2.5 kilograms of bread, 1.5 kilograms of beef, 8 liters of milk or 40 eggs.

Soy flour:
- speeds up metabolism;
- cleanses the intestines from toxins and toxins;
- strengthens the musculoskeletal system;
- lowers cholesterol levels;
- reduces the content of sugar in the blood;
- promotes weight loss;
- lowers the risk of heart disease;
- prevents the formation of blood clots;
- weakens the manifestation of menopause;
- Prevents the development of cancer.

Products made from soy flour will be useful for people suffering from diseases of cardio-vascular system especially those who have had a heart attack.
It is recommended to use dishes from soy flour for ulcers, diabetes, atherosclerosis, hypertension, obesity, intolerance to animal proteins.

Taste qualities

Application in cooking

Soy meat is made from flour and soy milk. Add it to cutlets, steaks, schnitzels, hamburgers, meatballs, boiled and semi-smoked sausages, sausages, sausages, canned food. Soy flour gives original taste vegetable, mushroom, fish and meat dishes.

Soybean flour is capable of baking bakery and confectionery replace baking powder, milk and eggs (20 grams of flour, diluted with an equal amount of water, replaces 1 egg). Especially often it is used in the manufacture of shortcrust and puff pastry. Bread, buns, pies, donuts, donuts, cakes, cookies, biscuits, muffins, rolls, donuts, cakes, casseroles, puddings are baked from soy flour. Soy pancakes and pancakes are especially appetizing. Noodles made from soy flour have a peculiar taste.

When baking, 1-5% soy is added to wheat flour. It is impossible to completely replace wheat flour with soy flour, since it does not contain starch and gluten.

Soybean flour is also used in the candy industry in the manufacture of bars and caramel. It acts as an emulsifier and filler, replaces nut mix in meringue and almond cakes. The addition of soy flour to praline masses and layers of cakes increases the shelf life of sweets, reduces brittleness wafer sheets. You can add soy flour to the marzipan mass, replacing half of the grated almonds with it.

Soy flour contains baby food and breakfast cereal. It serves as a thickener in the preparation of creams, ice cream, yogurt, mayonnaise, vegetable and fruit sauces.

Products made from soy flour are especially popular in China, Japan and the United States of America. In Japan, soy flour is called kinako. It tastes like peanut butter and is used in sweets and drinks. Especially often rice cakes and jelly, which is called "mochi", are made from it.

In recent years, there has been great popularity various products from soy. They are an excellent source of vegetable protein, and in certain cases can be used as an alternative to meat or dairy products. So such a need may arise with vegetarianism or with lactose intolerance. Soy flour has long appeared on the shelves of our stores. But most people do not pay special attention to it, not knowing what this product is, whether it is good for our body or, on the contrary, can harm it. We will try to answer these questions in as much detail as possible.

What is rich in soy flour? Composition of the product

Soy flour in its structure and appearance practically does not differ from wheat flour, however, its color may be slightly different. The color of the finished product depends on the characteristics of the manufacture, as well as on the variety. On the shelves of shops you can find light yellow and creamy soy flour, sometimes it is beige or orange. Main distinguishing feature of a given substance is its rich chemical composition. Since soy flour contains a significant amount of protein, it also has many vitamins and minerals. So this product is a source of B vitamins, vitamin A and E. Among other things, it contains a certain amount of calcium and magnesium, phosphorus and potassium.

Soy flour by its specificity is the least refined product of all soy products that a person consumes. It is a wonderful source of fiber, which cleanses the human intestines from all sorts of toxins. The composition of such a substance contains more than fifty percent of the protein, so it can be used to replace poultry, fish or milk. In production, this inclusion leads to an automatic reduction in the cost of the final product.

Where is soy flour used? Application

For the production of soy flour, pre-peeled and also thermally processed beans of soy plants are used. More often finished product added to other foods. Experts say that such an ingredient is able to enrich food, so it is commonly used in industry as a vitamin supplement.

IN Everyday life soy flour can be used as an alternative to eggs in the preparation of various dishes, instead of one egg, you should take a couple of tablespoons of such a substance.

What will soy flour give us? Product benefits

So, products to which soy flour has been added are characterized by an increased content of mineral elements, protein, lecithin, as well as vitamins and minerals. Such inclusions effectively cleanse the body of "bad" cholesterol.

The flour contains useful element, like vitamin B4, which can prevent the formation of stones inside the gallbladder. In addition, this substance perfectly normalizes metabolic processes (especially fat metabolism), which contributes to a rapid and natural weight loss.

Soy products, including soy flour, are a real find for all people suffering from an allergy to animal protein. Also, such food will only benefit patients with various ailments of the heart and blood vessels - hypertension, sclerosis, coronary disease. They should be consumed in food at the stage of recovery of the body after a heart attack. Experts advise soy and diabetics, as well as people suffering from obesity.

Soy flour will benefit those who suffer from cholecystitis, acquired alimentary constipation, as well as various pathologies of the musculoskeletal system, for example, arthrosis or arthritis.

Who is soy flour dangerous for? Product harm

Soy has a rather depressing effect on the functioning endocrine system. So if children eat it, such food can cause problems with thyroid gland. In addition, in childhood, this product often causes allergic reactions.

Various soy products can significantly accelerate the aging process of the body if consumed in excessive amounts. In addition, they can also provoke cerebrovascular accidents, increasing the likelihood of developing Alzheimer's disease.

Soy flour contains isoflavones, the composition of which is similar to the structure of female sex hormones. Such substances may be beneficial female body especially during menopause. However, they can negatively affect the development of the brain in a growing baby. Also, such components increase the likelihood of miscarriages, so it is advisable for expectant mothers to stop consuming soy products in general and soy flour in particular.

If an overweight man consumes a significant amount of soy products, such a diet can provoke reproductive problems for him.

Thus, soy flour can only provide benefits when consumed in moderation. The abuse of such a product can adversely affect the activity of the body.

About harm wheat flour higher-class humanity spoke 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. 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 quality of the immune system, normal growth and development 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 the individual and varies from 8 to 15 milligrams.

Phospholipids

Concentrated in soy greatest content phospholipids 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.

Schrot - by-product 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.

For creating wholemeal flour use peeled, 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. First and top 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 valuable food product and we get empty calories. Always choose flour coarse grinding so that the meal was 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 natural color 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 muffins from excess moisture and fat;
• responsible for delicate structure, golden brown and the period of sale 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". Her taste is almost identical 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 home cooking. You can dilute the taste with carob, cinnamon and your favorite spices to your liking.

We will need:

• filtered water room temperature- 3 glasses;
• 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 passes primary processing, is cleared of fat, and a certain percentage of 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. Moisturizing and nutritional properties 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 on brands of organic and natural cosmetics who 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 claim that overuse soy is dangerous to the health of women of reproductive age. The most harmless by-effect- 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 getting beneficial 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 a balanced diet with scientific point vision and stay healthy!

September 16, 2018

A legume with the uncomplicated name soybeans first began to be cultivated on our planet about seven thousand years ago. Previously, soybeans were bypassed, considering that they are harmful. But today, much has changed, and such products take pride of place in the diet, including soy flour. We will discuss its harm and benefits in detail.

What you need to know about soy

As already mentioned, humanity began to grow such a legume a long time ago. There is no reliable information about this, but Asia is considered the birthplace of soybeans. Today, such a plant is cultivated in many countries of the world, since it is generally unpretentious and calmly tolerates drought.

Not only in pure form soybeans are edible. Not so long ago, soy flour appeared on store shelves. Benefits and harms, recipes for cooking immediately became the subject of heated discussion.

On a note! Soy flour is obtained by grinding beans. From such raw materials are prepared various cheeses, meat and other food products containing soy.

Soy flour is in particular demand among vegetarians, however, like the beans themselves. As you know, soy is an inexhaustible source of vegetable protein. The human body cannot do without this component. Therefore, soy flour can be called an alternative to food of animal origin.

Chemical composition

Today, many doctors argue that eating wheat flour is harmful. Such a product is a culinary pacifier, because after grinding, all useful components wheat. Only carbohydrates remain, which are quickly absorbed and, with a certain set of factors, are transformed into subcutaneous fat deposits.

And here are the people, especially the supporters proper nutrition started looking for alternative products. Producers offer corn, buckwheat, sesame flour, but flour made from soybeans is still very popular.

Component composition:

• B vitamins;
• salts of mineral origin;
• tocopherol;
• beta carotene;
• a nicotinic acid;
• starch;
• protein;
• alimentary fiber;
• polyunsaturated fatty acids.

As you can see, the composition of soy flour is impressive. It is diverse, and accordingly, each element individually and all of them together bring unheard of benefits to human health. According to experts, flour made from soybeans contributes to rapid saturation, satisfying the feeling of hunger, which disappears for a long time.

A person can safely include this product in his diet and conduct various culinary experiments. By the way, experts advise that it is imperative to cook food from such flour for people who have completely refused to eat food of animal origin.

Along with fats and carbohydrates, the body needs protein. In the absence of animal food, only soy can satisfy this need.

On a note! Soybeans contain about 40% easily digestible protein.

Let's talk about protein again. This element is necessary for the construction and strengthening of muscle tissue. The protein also contains the necessary human body amino acids. Everyone gets protein from food. Soy is an alternative to animal protein.

Beneficial features:

• strengthening of bone tissue;
• promoting the growth of muscle tissue;
• strengthening the immune system;
• stimulation of metabolic processes;
• promoting tissue repair;
• reduced need for insulin;
• restoration of the body at the cellular level;
• removal of accumulated debris, including heavy compounds, toxins and slags;
• prevention of diabetes;
• strengthening of the vascular walls;
• regulation of hormone production;
• lowering bad cholesterol levels.

Soy flour is produced in different ways. On sale there may be flour with different fat content, as well as meal. The last type is completely fat-free soy product, which is produced after the production of oil extracts.

Flour made from soybeans is used not only in cooking. Recently, this product is gaining ground in the cosmetology field. Every day, our skin and hair are exposed to the negative effects of external factors. To restore elasticity and strength, healthy shine to the hair, give the skin a natural shade, slow down the process of premature aging and smooth out wrinkles, many women do nourishing masks based on soy flour.

Based on soybeans and flour, various alternative medicines are prepared. Products with added legume help restore hormonal background, as well as improve the well-being of women during menopause and menstrual bleeding.

In addition, soy contains a high concentration of iron. If the body experiences a lack of this element, a person feels weakness, lethargy, everything can appear. characteristic symptoms anemia. Eating soy flour helps to cope with such pathological conditions.

On a note! Some healers believe that soy flour is a prophylactic for the appearance of malignant neoplasms. It contains components that protect the body from such ailments.

And yet, some people are not without reason afraid, because soy flour can also harm human health. If such a product is used regularly for a long time, then the body may fail and the hormonal background is the first to be hit. By the way, women during the period of gestation, the use of such products is categorically contraindicated.

In case of diabetes mellitus, such a product should also be used with great care. As already mentioned, soy flour affects the body's need for glucose, but a decrease in these indicators can lead to deterioration clinical picture ailment. It is not recommended to introduce soy flour into the diet of children under the age of three.