• The soybean plant ( Glycine max ) is the most cultivated and economically efficient legume in the world.
Soybean, one of the most used plants in the world, - either directly (seeds and sprouts), indirectly (oil, flour, milk) or as fodder - originates from East Asia and appeared in Europe around the 17th century lea, brought by travelers in the form of flour, but only a century later it began to be cultivated experimentally. Currently, the largest producer of soybeans is America, but soybean crops are spread on all continents.
Most of the cultivated soybeans are used as raw material for obtaining oil, and the residues are mainly used as animal feed. With a high protein value, it is an easily digestible, complete food rich in unsaturated and polyunsaturated fats, including lecithin.
The fruit is a small pod covered with long, velvety hairs, inside which are pea-sized, round, yellowish-grey, brown or greenish seeds, depending on the variety, with a dark spot identifying the point fixing.
Although a variety of soy-based foods have been consumed in East Asia for many years, only limited amounts of soy are consumed directly in the United States and Europe. Soybeans are a good source of protein and oils, but they require much more cooking time than other legumes to achieve a palatable texture, which may be part of the reason for the widespread use of soy as a processed food.
Soy: a vegetable with multiple properties
Dry soybeans contain 35% protein, 19% oil, 28% carbohydrates (17% dietary fiber), 5% minerals and some vitamins. Soy flour, known in Japan as kinako, is a fine powder obtained from dried grains and has an excellent nutritional profile: rich in protein and gluten-free, it is ideal for vegetarians and vegans who are always looking for plant-based substitutes for animal products, as well as for celiacs and those with intolerances.
There is also flour on the market obtained by grinding soybeans after roasting and defatting them: this processing is considered to inhibit the so-called anti-nutritive substances, eliminate the classic "bean flavor" and increases the protein content of the product.
Soybean flour has many uses in the kitchen: from pasta to bread, from pizza to desserts, increasing the amount of protein and ensuring the moisture of the products obtained. Rich in protein and gluten-free, it can be used to make highly digestible bread, pizza and buns, as well as sweet dough pastries. Soy flour improves the taste and texture of food and reduces fat absorption in fried foods. In addition, it is also the basis for soy milk and textured vegetable proteins.
With a high energy value (100 grams provide approximately 469 calories), soy flour it is characterized by its excellent protein (36,8 grams) and fat (23,5 grams) content. Rich in fiber (over 11 grams), it is also a precious ally for intestinal health. And through the abundance of mineral salts (especially potassium, phosphorus, calcium, iron and sodium) and vitamins (especially those from group B), they support the proper functioning of muscles, bones and nerves.
Suitable in diets gluten free
Soy flour it is completely gluten-free, a feature that makes it particularly suitable for the production of products for celiacs and those with gluten intolerance; due to its high protein content, it is considered an excellent substitute for meat and is therefore widely used in vegan and vegetarian diets.
Due to the content of isoflavones, molecules also known as phytoestrogens, soy and, of course, all its derivatives, has proven useful in relieving the effects of menopause and protective against some types of cancer.
However, the presence of certain goitrogenic substances, which interferes with the synthesis of thyroid hormones, is not recommended for people suffering from disorders that affect this gland. In these cases, it is recommended to consume fermented soybeans, such as miso, natto and Tempeh, in small quantities and always from non-genetically modified crops.
How to use
Soy flour it is particularly suitable for the preparation of doughs with and without yeast, sweet or salty. Since it does not contain gluten, it is recommended that it is always mixed with other flours, so that the leavening process takes place correctly.
To increase the protein content, softness, color and preservation of the bakery product, about 20 percent can be added (it has a similar action to powdered milk). Once baked, it will tend to darken more easily than wheat flour, so it is advisable to always monitor the degree of browning of the product during baking.
As I said, soy flour can be used both in savory yeast doughs, such as pizza crust, pinsa and focaccia, as well as in the composition for biscuits or other desserts, such as muffins, pancakes, etc. In the case of pizza, for example, there are many pizza makers who add a small percentage of this flour to their dough: thanks to it, they get an incredibly easy-to-digest and very tasty product.
Multiple uses
One warning: since it has a high protein content, much higher than flours derived from cereals, it needs a long time of cold fermentation, which can reach up to 48-60 hours, depending on the amount of flour soy added.
It is also ideal for making fresh homemade pasta or delicious piadina, and thanks to its exceptional thickening capacity, it is also perfect for use in creams, béchamel, soups and soups.
Despite still being a niche product, soy flour can be found in specialist organic shops, well-stocked supermarkets or online.
Article sources: What is Soy Flour and its benefits; Soya Flour Also known as Soybean Flour and Soy Flour; Soy Flour; Soybean flour: cos'è, come si usa e dove si compra.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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