Soybean meal, properties and use

Soybean meal, obtained by grinding the seeds of the soy plant, is a food that does not contain gluten. Useful for those with protein deficiencies, it is suitable for bread, excellent for celiacs and perfect for those who follow a vegetarian diet. Let's find out better.  

> 1. How soy flour is obtained

> 2. Properties and use of soy flour

> 3. Products based on soy flour

> 4. A recipe up your sleeve

Soybean meal, properties and use


How soy flour is obtained

Soybean meal is a flour obtained by grinding soybeans, a plant of the Leguminosae family. Soy was first cultivated in China five thousand years ago and is considered, along with rice, wheat, barley and millet, one of the most valuable vegetables.

Soybeans exist in green, red and yellow varieties and are used in human and animal nutrition.


Properties and use of soy flour

Soybean flour contains less starch than other legumes, which makes it more digestible than other flours, and more simple sugars that are quickly usable.

Soybean flour has a lower glycemic index, equal to 25, compared to 85 of wheat flour, and is therefore particularly suitable in the diet of diabetics. Soy flour is also suitable for those who have to follow a diet rich in proteins and has a more complete composition of essential amino acids than other legumes.

For this reason, soy is called the "vegetable meat". Soy is ideal for postmenopausal women, as it contains isoflavones and valuable phytoestrogens. Soy also has emulsifying properties, it decreases blood cholesterol levels, and is a valuable tonic for the central nervous system. Unlike cereal flours, it does not contain glutin, it is perfect for celiacs. 


Soybean meal products

Soybean flour is suitable for making bread dough, pizza, focaccia. It also lends itself well in sweet recipes, such as pancakes, biscuits and cakes. It is often used mixed with wheat flour: 70% wheat flour, 30% soy flour, also for the preparation of pasta.

It is good to know that when preparing recipes with soy flour the cooking temperature must be rather low, compared to that which would be used for cereal flours, as it tends to darken more.

Flaking, toasting and grinding the soybeans obtain flours that the food industry uses together with cereal flour.. We therefore find on the shelves of supermarkets bread, crackers, croutons, rusks, biscuits and soy snacks and also pasta of different formats, as well as bread and pizzas. Soybean meal can be found in specialized organic shops or on the Internet.


A recipe up your sleeve

Bread with soy flour

  • soy flour 1 kg,
  • warm water,
  • brewer's yeast 25 grams,
  • half a teaspoon of salt

Method: Mix the flour with the water necessary to obtain a homogeneous and not too soft dough, let it rise for about 1 hour, give the soybean bread the preferred shape and bake in the oven at 230 ° for about 45 minutes


All the properties and uses of soy


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