Editing Soybean (section)

====Flour====<!--[[:Soy flour]] redirects here-->
{{Commons category|Soy powder|Soybean flour}} <!--Anticipate future spin-off of separate article-->

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 (biochemistry)|denaturation]] of the protein to retain a high [[protein dispersibility index]], for uses such as [[food extrusion]] of [[textured vegetable protein]].<ref>{{cite journal | last1=Shao | first1=Suquin | title=Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread. | journal=Journal of Functional Foods| year=2009 | volume=1 | issue=1 | pages=119–127 | doi=10.1016/j.jff.2008.09.013 | doi-access=free }}</ref> 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.{{sfn|Lim|2012|p=637}} Alternatively, raw soy flour omits the roasting step.
* Defatted soy flour is obtained from [[solvent]] [[extraction (chemistry)|extracted]] flakes and contains less than 1% oil.{{sfn|Lim|2012|p=637}}
* "Natural or full-fat soy flour is made from unextracted, dehulled beans and contains about 18% to 20% oil."{{sfn|Lim|2012|p=637}} Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual [[hammer mill]]. Full-fat soy flour has a lower protein concentration than defatted flour. Extruded full-fat soy flour, ground in an Alpine mill, can replace/extend eggs in baking and cooking.<ref>{{cite journal | doi=10.1007/BF02664977 | volume=41 | issue=9 | title=Production and nutritional evaluation of extrusion-cooked full-fat soybean flour | journal=[[Journal of the American Oil Chemists' Society]]| pages=607–14 | year=1964 | last1 = Mustakas | first1 = G.C.| s2cid=84967811 }}</ref><ref>{{cite book|title=World Protein Resources|year=1966|volume=57|pages=101–11|doi=10.1021/ba-1966-0057.ch008|chapter = Full-Fat Soybean Flours by Continuous Extrusion Cooking|series = Advances in Chemistry|last1 = Mustakas|first1 = GUS C.|last2=Griffin|first2=Edward L.|last3=Sohns|first3=Virgil E.|isbn=978-0-8412-0058-6}}</ref> Full-fat soy flour is a component of the famous [[Cornell bread]] recipe.<ref>{{cite web |url=http://cornell-classic.univcomm.cornell.edu/search/?tab=facts&id=188 |title=Cornell Bread |website=Cornell University |date=May 9, 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150509122617/http://cornell-classic.univcomm.cornell.edu/search/?tab=facts&id=188 |archive-date=May 9, 2015 }}</ref><ref>{{cite web|url=http://www.motherearthnews.com/real-food/whole-wheat-bread-mccays-miracle-loaf-zmaz81sozhun.aspx|title=Whole Wheat Bread Recipe: McCay's Miracle Loaf – Real Food |date=September 1981 |publisher=Mother Earth News}}</ref><ref>{{Cite web|url=https://www.chicagotribune.com/1987/05/21/cornell-bread-a-heavyweight-when-it-comes-to-nutrition-and-fiber/|title=Cornell Bread A Heavyweight When It Comes To Nutrition And Fiber|website=[[Chicago Tribune]] |date=May 21, 1987 }}</ref>
* Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.{{sfn|Lim|2012|p=637}}
* High-fat soy flour can also be produced by adding back soybean oil to defatted flour, usually at 15%.<ref>{{Cite web|url=https://www.fao.org/3/t0532e/t0532e05.htm|title=Technology of production of edible flours and protein products from soybeans. Chapter 4.|website=www.fao.org}}</ref>

[[Soy lecithin]] can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.{{sfn|Lim|2012|p=637}}

Soy flour has 50% protein and 5% fiber.<!--Lim (2012) doesn't mention whether % is mass or volume.--> It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than [[wheat flour]].<!--Lim (2012) doesn't mention if the flour is enriched or not--> It does not contain [[gluten]].{{sfn|Lim|2012|p=637}} As a result, [[yeast]]-raised [[bread]]s 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.{{sfn|Lim|2012|p=637}}

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]].

{{resize|''Section reference'': {{harvtxt|Smith|Circle|1972|p=442|note=Reference for soy flour section}}}}

{{anchor|Soy-based infant formula}}