Due to the large volume of soybean production in the world, soy flour is one of the most affordable alternatives to wheat. Now its use in food is most common in Asian countries and the United States, but at the same time its popularity is growing throughout the world. Despite many people's concerns about GMOs, it has a rich chemical composition fortified with minerals and vitamins. The benefits and harms of soy flour and how to use it at home for cooking various dishes later in the article.

Soy flour: description

Soy flour

Soy flour is obtained by grinding soy beans, soybean meal or oil cake. It is a creamy white powdery substance. The particle size is relatively large, roughly the same as second grade wheat flour. Before processing, the beans are dried and peeled off the top shell. Depending on the type and proportions of the feedstock, several varieties are distinguished by fat content:

1. Unfat from soybeans.
2. Fat free from meal or cake.
3. Semi-fat free from a mixture of soybeans with oilcake or meal.

The color palette of the product ranges from white and cream shades to light brown, yellow and even light orange. It has a mild flour flavor and a light aroma with nutty notes.

Soy flour: chemical composition

The most widespread on the market is now fat-free soy flour. The product is rarely made from soybeans directly for economic reasons - direct oil extraction is more beneficial. And flour production fits well into the cycle of processing meal and cake remaining after degreasing the seeds. In addition, due to the minimum content of fatty acids in the composition, the fat-free product is stored for much longer.

Soy flour benefits and harms to the body

The calorie content of defatted soy flour is ~ 291 kcal per 100 grams. The distribution of basic nutrients, as well as the content of minerals and vitamins, are shown in the following table.

Soy flour benefits and harms to the body

Beneficial properties are mainly provided by the presence of protein, calcium, zinc, phospholipids and polyunsaturated fatty acids:

• Proteins and proteins occupy almost half of the composition of soybeans, due to which the product has a diverse amino acid composition and has a positive effect on the functioning of many internal organs and systems. In addition, it is gluten free, which means it can be freely consumed by people with celiac disease.
• 100 grams of soy flour contains 134 milligrams of calcium, which covers 14% of the average daily intake of this nutrient for an adult. The benefits of calcium are expressed not only in strengthening the musculoskeletal system, but also in improving blood clotting, maintaining muscle tone, stabilizing the excitability of nerve tissues, improving the functioning of the thyroid and pancreas, adrenal glands, and the reproductive system.
• 100 grams of the product contains 4-4.1 mg of zinc, which is equal to 30-40% of the daily intake. This nutrient serves as the strongest antioxidant that supports muscle and immune system function. Zinc is essential for tissue regeneration, skeletal formation, and stable protein metabolism. It keeps hair healthy, softens skin, and prevents acne and inflammation.
• Soybeans differ from other legumes by their higher phospholipid content. These substances: remove toxins from the liver and the whole body, reduce the need for insulin in diabetics, maintain muscle tone, strengthen capillaries, prevent degenerative changes in the nervous system.
• The presence of polyunsaturated fatty acids in the diet prevents diseases of the joints, liver, cardiovascular system, supports immunity, prevents depression and nervous disorders.

The biochemical composition of soy flour is believed to make it beneficial for bones, cancer prevention, diabetic nutrition, alleviating menopausal symptoms, and preventing heart disease.

How to make soy flour at home

How to make soy flour at home

To prepare the product with your own hands, you can use soybeans, but to obtain a product that is more convenient to use and store, it is necessary to squeeze the soybean oil out of them. Of course, at home it will not be possible to squeeze out the maximum, as on industrial equipment, but even removing a small part will make the product better. To do this, you will need to pass the beans through a meat grinder or grind in a blender, and squeeze the oil out of the resulting gruel with a napkin.

The remaining cake must be dried in a dehydrator or an open oven. When it becomes dry and crumbly, it must be passed through a blender or coffee grinder, grinding to a state close to powdery. After that, the flour should be dried again at room temperature.

Please note that the product must be processed at low speed, otherwise overheating will lead to the oxidation of fatty acids and other nutrients. As a result, taste and properties will change.

Soy flour: application, recipes

In cooking, soy flour can be useful as an ingredient:

• For a wide variety of pastries: breads, pies, cakes, muffins, rolls, pasta, donuts, sweets.
• For making soy milk at home.
• For thickening sauces and gravy.
• Substitute for chicken eggs in baked goods (added at the rate of 1 tablespoon flour, diluted in 1 tablespoon water, instead of 1 egg).

When used in various recipes, the culinary properties of the product are expressed in the following points:

1. The moisture, volume and tenderness of the baked goods increases.
2. Bakery products retain their softness longer, do not stale.
3. Soy flour does not allow the dough to absorb too much fat in fried baked goods, such as donuts or crumpets.
4. The dough becomes more plastic and soft, therefore it rolls out easier.
5. Promotes faster browning of the crust, due to which you can slightly reduce the baking temperature and shorten the time.

The use of the product is not limited to baked goods and desserts. It is added to fish, meat, vegetable dishes, canned food, pasta, sweets and caramel. As a rule, it takes no more than 5% in the composition. In Asian countries, the question of what to make from soy flour, apparently, does not cause any difficulties at all - some alcoholic beverages are even made with it.

Cooking Applications: Soy Flour Dishes

Soy flour: application, recipes

Homemade soy flour candies

To prepare sweets, you need to pass nuts and flour through a meat grinder in equal proportions. The resulting soy-nut mixture serves as the basis for cooking. It needs to be divided into two parts. It contains honey (for sweetness), corn flour (for thickness) and cocoa powder (for additional flavor). The mass should be homogeneous and thick. After that, small candies are formed from the mass, rolled in coconut flakes and placed in packaging for storage (you can use a plastic form from a purchased box of chocolates). If the mass has been made dense enough, then the candy will retain its shape.

Soy flour pancakes: recipe

Ingredients:

• 1 liter of kefir.
• 250 g of soy flour.
• 1 tsp soda with citric acid;
• 3 green apples;
• 1 chicken egg; vegetable oil.

Preparation:

1. Grate apples on a fine grater.
2. Knead dough from all ingredients.
3. Fry over a little oil and medium heat.

Vanilla soy flour biscuits

Ingredients:

• ½ tbsp. soy flour.
• 1 tbsp. white wheat flour.
• 1/3 tbsp. granulated sugar.
• 1 pack of margarine (~ 180 g).
• 2 tbsp cashew nuts.
• 1 chicken egg.
• ½ tsp baking soda.
• nutmeg, vanilla.

Preparation:

1. Grind sugar and margarine, add beaten egg.
2. Add nutmeg, vanillin and chopped cashews to the cream, beat thoroughly.
3. Mix water and baking soda, add to the cream and knead the dough thoroughly.
4. Put the dough in the refrigerator for 60 minutes.
5. Cut biscuits out of the dough and place on a baking sheet in the oven at 250 .C.

Soy bread

Products:

• soy flour - 300 g;
• water - ¾ glass;
• chicken egg - 2 pcs.;
• butter - 150 g;
• salt.

Preparation:

1. Mix the melted butter with flour and eggs.
2. Add water and salt.
3. Knead the dough and let it stand for ¼ hour.
4. Form and bake according to the standard recipe.

Soy flour bread: wheat flour recipe

Products:

• Soy and wheat flour - 1 glass each.
• Boiled water - 1 glass.
• Sugar - 1 tablespoon
• Dry yeast - 1 sachet.
• salt, spices.

Preparation:

1. Combine yeast, sugar and water in a bowl until dissolved.
2. Add flour to the mixture and stir without lumps. Knead the dough with oiled hands. You need to make it elastic, but not tight. Add water if necessary.
3. Leave the dough under a towel for 30-60 minutes in a warm place.
4. Place the dough on a baking sheet lined with parchment, add a little oil and form a rectangle. Add spices and salt to taste.
5. Turn the oven to heat up to 220˚C. For 10 minutes, while it is heating, the dough will stand a little more.
6. Bake until toothpick dry.

Soy pancakes and pancakes: video

Contraindications and harm

Despite the positive characterization given in the first half of the article, soy flour can sometimes be harmful to health. The reason for this may be not only individual intolerance to soy and its derivatives, but also the peculiarities of the impact on individual organs and systems. Doctors recommend using soy products with great caution for people with endocrine system diseases. Due to the presence of soy isoflavones, which are phytoestrogens, soy can disrupt hormonal balance in the male body.

In various professional circles, relatively recently, they began to talk about the dangers of wheat flour. Indeed, this product has many contraindications, which forces people to look for alternative options. It should be noted that there are many such substitutes. On the shelves of modern stores you can find rice, buckwheat, and corn flour. But soy flour is especially popular among the goods of this category among consumers. It is obtained from the legume of the same name, which grows well in a variety of soils.

The beneficial properties of soy are highly valued in cooking, it is necessary as a base in the production of cosmetics, and is widely used in folk medicine. Let's try to understand the unique characteristics of this one of the most common agricultural crops on the planet.

Plant characteristic

For the first time they began to grow soybeans in Asia about 6-7 millennia ago. Its resistance to adverse environmental influences and its ability to self-pollinate contributed to its rapid spread to other continents. Soybeans belong to leguminous annual crops. The plant is relatively short, under favorable conditions it can reach up to 70 cm in height. During the flowering period, white inflorescences appear on the hairy dense stem, and when the time for fruit ripening comes, small flowers are replaced by pods with yellow beans.

There are soybean varieties that produce green and brown seeds. Soybeans tolerate drought well, but lack of light negatively affects yields. With a lack of light, the yield decreases sharply, because the fruits decrease in size.

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Soy benefits

In many countries, soy is the main crop. And this is no coincidence. Thanks to its unpretentiousness, it is possible to get fairly high yields. And given the leading position of this representative of legumes in the gastronomic segment, producers receive a colossal income from the sale of beans. After all, from soy flour they have long learned to make such paramount food products as meat, various nutritious pastes, cheeses, butter. If we talk about the nutritional properties of soybeans, then in this regard, it has practically no competitors. One has only to get acquainted with the composition of the beans to make sure that this conclusion is correct.

The fruits of soybeans contain such valuable macro and microelements:

• a complex of vitamins, among them such important for health as: vitamins B, PP, E;
• proteins make up 50%;
• polyunsaturated fatty acids;
• mineral salts;
• alimentary fiber;
• carbohydrates;
• starch;
• beta carotene.

Of course, a product with such a valuable set of nutrients can satisfy hunger and have a beneficial effect on health. But this is not the main advantage of soybeans over other crops of the same family. It has a special structure that allows you to carry out various gastronomic experiments with its derivatives. Doctors value soy, first of all, for its ability to have a positive effect on the structure of blood vessels and the work of the heart.

Proponents of vegetarianism, for example, have taken soybeans as the basis of their diet, once giving up animal foods. In any form, soy is perfectly absorbed by the body, significantly contributes to the digestive processes.

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Useful qualities

To judge the usefulness of soybean culture, you need to study a little the properties of each component of the composition separately.

1. Protein is abundant in soy. It is known that the protein of plant origin has a set of essential amino acids.
2. Calcium, which is found in soy, more than the element found in milk, helps to strengthen bone tissue.
3. Zinc is essential for strengthening immune strength and muscle growth. Without this macronutrient, not a single important process in the body takes place. Zinc takes an active part in the synthesis of proteins, regulates metabolic processes, and promotes tissue regeneration.
4. Phospholipids are found in high amounts in soy. In other legumes, there are much fewer of them. These elements are responsible for cleansing the body of toxins, they contribute to the restoration of cell membranes, which is especially important for vascular tissues. Phospholipids can also reduce the body's need for insulin. This ability can help people suffering from diabetes.
5. Fatty acid. Soy contains unsaturated acids that the body cannot synthesize on its own. These chemical components regulate hormonal functions and lower cholesterol concentration.

Product varieties

The food industry produces three types of soy products:

• flour, fat-free or meal;
• fat-free product;
• flour, skimmed by half.

Each category of flour products has its own characteristics. For example, meal, which is in great demand, is a by-product of soybean oil production. There is a lot of protein in the meal, for which it is appreciated by supporters of a healthy diet.

Experts advise to include coarse soy flour in the diet, because it is it that has an excellent taste and is most beneficial.

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Soy products in cosmetology

Soy protein, purified from fatty impurities, is widely used in the production of cosmetic products. Soy products strengthen the hair structure and have a beneficial effect on the skin. The soy ingredient is added to daily care formulations. And such products do an excellent job with their task: they smooth out wrinkles, moisturize the skin, nourish it and improve its color.

When soy can be dangerous

Research by scientists has shown that with prolonged use of legumes in the body, serious violations of important functions can occur. But hormonal disruption is especially dangerous. Therefore, pregnant women should generally refuse dishes containing soy. This product should be used with caution by women of childbearing age; soy should not be given to children under 3 years of age. Diabetics also should not get too carried away with soy products, as their ability to reduce the concentration of sugar in the blood can backfire.

Several useful recipes

Naturally, the beneficial properties of soy have not gone unnoticed by traditional healers. It is believed that the plant is even capable of preventing the development of oncological pathologies. After all, phytic acids inhibit the growth of foreign structures. Therefore, as a preventive measure, soybeans are quite suitable.

1. For strong immunity. You need to sprout the beans first. It will take 5 days. This is done this way: first, the grains are soaked in ordinary water, and after a day they are spread on a damp cloth. The mini-plantation should be kept in the sun, wetting the beans regularly. When the sprouts hatched from the beans reach 5 cm, they can be added to a salad or eaten fresh in small portions.
2. Soy broth helps to cope with fatigue, and also relieves anemia. Healing nectar is prepared in the following way: soy fruits (50 g) are boiled for 15 minutes in ½ liter of water. After the solution has cooled, it is filtered. The resulting amount of broth should be drunk during the day.
3. Soy milk is used to normalize the condition with menopause. The product is recommended to drink three times, 2 tablespoons of tablespoons for a whole month.

There are many more useful formulations using soy products. There are many interesting cosmetic formulations that can provide beauty and health. But it must be remembered that any tool will be beneficial only if it is used wisely.

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Video: the benefits and harms of soy products

Soy flour is a valuable food product made from meal or seeds. In comparison with other types of milling products, it has a high content of minerals and protein. The production of soy flour has some differences from the production of products from cereals: corn, rice, rye. These seeds are high in fat and require prior preparation for processing.

It is generally accepted that soy flour is a product obtained from a member of the legume family, but this is not the case. In addition to the crushed soybeans themselves, meal and cake are added to the flour. The countries of the East Asian region are distinguished by the highest consumption of soybeans and dishes from it.

What is the benefit?

Previously, this product was considered optimal for the nutrition of people with diabetes and adhere to a proper diet, since it does not have any side effects and can be included in the diet of older people and young children with special needs on the menu.

The compositional characteristics have an impact on the difference in use. Soy seeds contain 40 percent protein, which are similar in amino acid composition to meat products, while being comparable to milk casein in terms of absorption. In production, edible vegetable oil is isolated from soybeans, and the cake residue is used for the manufacture of an insulator and protein concentrate. In many countries, soy milk and fermented milk products are widespread.

Soy flour: composition

Among the advantages, it is worth highlighting, first of all, a rich chemical composition. In addition to the main trace elements, iron, sodium, phosphorus, potassium and others are present in soybeans. Also, many are attracted by a set of vitamins: thiamine, beta-carotene, vitamins E, PP, A.

In the production of soy flour, special attention is paid to preserving the maximum amount of fiber, minerals and vitamins. Basically, the beans are peeled only of the shell, as it can affect storage, causing a rancid taste. Fiber is an important element that helps to cleanse the human body, ridding the intestines of toxins and harmful substances.

In the diet of vegetarians and people who control their weight, soy flour becomes an irreplaceable helper due to its high protein content. These beans are involved in the restoration of normal fat metabolism, which leads to a decrease in body weight.

This nutritious product contains vitamin B4, which reduces the likelihood of gallstone diseases.

What you should pay attention to

According to scientists, soy flour contains isoflavones that increase the risk of miscarriage in pregnant women and can negatively affect the development of the child's brain.

Women of reproductive age should be careful about eating such flour, as excessive consumption can lead to menstrual irregularities.

For any person, too active a passion for soy products is fraught with malfunctions of the reproductive and nervous systems, impaired immunity, and acceleration of the aging process.

Nutritionists are advised to adhere to the measure in everything. Soy flour is no exception, recipes from which are very diverse, but still should not form the basis of nutrition.

Manufacturing

In the production of flour from soybeans today, there are three main varieties: fat-free, semi-fat-free and non-fat. The latter is made from whole soybean seeds. The middle version is obtained from the residues generated after pressing the oil. From soy sprat, fat-free flour is obtained, its basis is made up of substances remaining after the extracted oil production. In terms of fiber content, it is worth distinguishing two grades - the first and the highest.

Unfatted soy flour obtained without additional heat treatment is also called non-deodorized. Due to this, it acquires a soy flavor and a specific smell.

Deodorized flour is made from seeds that have been pretreated with hot steam. It does not have a soy smell, since aromatic substances are destroyed by the influence of high temperatures, in addition, there are no extraneous aromas and a taste of beans. Semi-fat and fat-free flour is produced only in deodorized form.

Soy flour is a product obtained from processed soybean seeds (soybeans), oilcake and meal. Soy flour dishes are especially popular in the regions of East Asia.

The production of soy flour is carried out as follows: soybean grains are dried and coarsely crushed, removing the shells and seed germs that contribute to the rapid rancidity of the flour. After the completion of the preparatory operations, a finer grinding of the soybeans is carried out in a roller or mill mill.

Soy flour, which is the least refined product of all soy products consumed by humans, serves as a source of fiber that cleanses the human intestine of toxins. It contains up to 54% protein, thanks to which it can replace proteins of fish, meat, poultry and milk, leading to a decrease in the price of the final product.

Depending on the variety and method of production, soy flour can have different shades: from pure white, cream, light yellow to bright orange.

The shells (husks) remaining after the technological process are used as a source of nutritional dietary fiber in bakery industries, as well as as animal feed.

Soy flour composition

The beneficial properties of the product are determined by the chemical composition of soy flour. It includes such trace elements as calcium (212 mg), sodium (5 mg), magnesium (145 mg), phosphorus (198 mg), potassium (1600 mg), as well as vitamin PP (2.3 mg), vitamin A ( 3 μg), beta-carotene (0.02 mg), B vitamins (thiamine and riboflavin), vitamin E (1 mg). Soy flour also contains iron (9.2 mg).

The calorie content of the product is 291 kcal / 100 grams. Nutritional value of soy flour:

• Proteins - 48.9 g;
• Fat - 1 g;
• Carbohydrates - 21.7 g

After adding soy flour to the food product, the final product boasts a higher content of minerals, proteins, lecithin and vitamins, positively affecting the concentration of "harmful" cholesterol in the blood.

Vitamin B4, which is part of soy flour, prevents the appearance of gallstones, restores normal fat metabolism, thus contributing to natural weight loss.

Application of soy flour

Soy flour is widely used in the food industry: it reduces the need for additional raw materials (and, consequently, the cost of production), the loss of product weight during heat treatment, while maintaining its quality at an appropriate level.

Soy flour is used in the production of sausages, breakfast cereals, biscuits, semi-finished products, bread, pasta, cereals, and also as a substitute for skimmed milk powder and some substances in whole milk.

Soy flour harm

Despite the numerous properties useful for the human body, the use of soy flour in food has its own contraindications. Isoflavones, which are part of soy flour, are substitutes for female sex hormones that have a positive effect on the female reproductive system, negatively affect the development of the fetal brain during pregnancy, increasing the risk of miscarriage. In addition, research by scientists has identified a relationship between excessive consumption of soy products and menstrual irregularities in women of reproductive age.

Abuse of foods containing soy flour can cause cerebrovascular accident, provoke the appearance of Alzheimer's disease, and accelerate the aging process of the body. The harm of soy flour also spreads to the endocrine system, causing disorders of the immune system, the nervous and reproductive systems of a person.

Excessive consumption of soy flour products is not recommended for children under 3 years old - the product can provoke thyroid diseases and allergic reactions.

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CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Fat-free soy flour".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Energy value Fat-free soy flour is 291 kcal.

• Glass 250 ml \u003d 160 gr (465.6 kcal)
• Glass 200 ml \u003d 130 gr (378.3 kcal)
• Tablespoon ("on top" except for liquid products) \u003d 25 g (72.8 kcal)
• Teaspoon ("heaped" except for liquid products) \u003d 8 g (23.3 kcal)

Main source: Skurikhin I.M. and other Chemical composition of food products. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application "My Healthy Diet".

Product calculator

The nutritional value

Serving size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how a product or diet meets the norms of a healthy diet or the requirements of a particular diet. For example, the US and Russian Ministry of Health recommend that 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins Diet recommends a low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

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Find out your additional calorie consumption for training and get updated recommendations absolutely free.

TIME TO ACHIEVE THE GOAL

USEFUL PROPERTIES DEVELOPED SOY FLOUR

Fat-free soy flourrich in vitamins and minerals such as: vitamin B1 - 56.7%, vitamin B2 - 16.7%, vitamin PP - 63.5%

Benefits of defatted soy flour

• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.

You can see a complete guide to the most useful products in the appendix - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. A person's daily need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are "lost" during cooking or food processing.

Soy flour is a valuable food product made from meal or seeds. In comparison with other types of milling products, it has a high content of minerals and protein. The production of soy flour has some differences from the production of products from cereals: corn, rice, rye. These seeds are high in fat and require prior preparation for processing.

It is generally accepted that soy flour is a product obtained from a member of the legume family, but this is not the case. In addition to the crushed soybeans themselves, meal and cake are added to the flour. The countries of the East Asian region are distinguished by the highest consumption of soybeans and dishes from it.

What is the benefit?

Previously, this product was considered optimal for the nutrition of people with diabetes and adhere to a proper diet, since it does not have any side effects and can be included in the diet of older people and young children with special needs on the menu.

The compositional characteristics have an impact on the difference in use. Soy seeds contain 40 percent protein, which are similar in amino acid composition to meat products, while being comparable to dairy casein in terms of assimilation. In production, edible vegetable oil is isolated from soybeans, and the cake residue is used for the manufacture of an insulator and protein concentrate. In many countries, fermented milk products are also widespread.

Soy flour: composition

Among the advantages, it is worth highlighting, first of all, a rich chemical composition. In addition to the main trace elements, iron, sodium, phosphorus, potassium and others are present in soybeans. Also, many are attracted by a set of vitamins: thiamine, beta-carotene, vitamins E, PP, A.

In the production of soy flour, special attention is paid to preserving the maximum amount of fiber, minerals and vitamins. Basically, the beans are peeled only of the shell, as it can affect storage, causing a rancid taste. Fiber is an important element that helps to cleanse the human body, ridding the intestines of toxins and harmful substances.

In the diet of vegetarians and people in control of their own, soybeans become an indispensable aid due to its high protein content. These beans are involved in the restoration of normal fat metabolism, which leads to a decrease in body weight.

This nutritious product contains vitamin B4, which reduces the likelihood of gallstone diseases.

What you should pay attention to

According to scientists, soy flour contains isoflavones that increase the risk of miscarriage in pregnant women and can negatively affect the development of the child's brain.

Women of reproductive age should be careful about eating such flour, as excessive consumption can lead to menstrual irregularities.

For any person, too active a passion for soy products is fraught with malfunctions of the reproductive and nervous systems, impaired immunity, and acceleration of the aging process.

Nutritionists are advised to adhere to the measure in everything. Soy flour is no exception, recipes from which are very diverse, but still should not form the basis of nutrition.

Manufacturing

In the production of flour from soybeans today, there are three main varieties: fat-free, semi-fat-free and non-fat. The latter is made from whole soybean seeds. The middle version is obtained from the residues generated after pressing the oil. From soy sprat, fat-free flour is obtained, its basis is made up of substances remaining after the extracted oil production. In terms of fiber content, it is worth distinguishing two grades - the first and the highest.

Unfatted soy flour obtained without additional heat treatment is also called non-deodorized. Due to this, it acquires a soy flavor and a specific smell.

Deodorized flour is made from seeds that have been pretreated with hot steam. It does not have a soy smell, since aromatic substances are destroyed by the influence of high temperatures, in addition, there are no extraneous aromas and a taste of beans. Semi-fat and fat-free flour is produced only in deodorized form.

Soy flour is a fiber-rich product that can remove toxins from the body. Flour is used as an alternative to eggs and as a thickener in vegetarian cuisine. 1-2 tbsp. l. this flour can replace eggs.

What are the benefits of soy flour?

A soy product practically does not differ from wheat flour in consistency, but its composition is much richer.

Soy flour can be cream or beige.

Soy flour contains:

• vitamins A, B and E;
• minerals;
• fiber;
• protein;
• iron.

This composition allows the use of the product for those people who are allergic to animal protein.

In addition, flour prevents the formation of stones in the gallbladder, normalizes metabolism and promotes weight loss. Regular consumption of products containing soy flour can reduce the risk of diseases of the musculoskeletal system. Soy has a positive effect on the heart muscle, it is recommended for patients with hypertension and at the stage of recovery after a heart attack. Soy is useful for patients with diabetes mellitus and everyone who wants to lose weight.

Baked goods with the addition of this flour stay fresh longer because they are free of starch and gluten. Flour restores fat metabolism in the body, it is indispensable for dietary nutrition, as it is very rich in vitamins.

What harm can soy flour do?

Despite its benefits, soy flour can be harmful to the body. It should not be used for thyroid diseases. In addition, soy is an allergen, so in childhood, the product is added to dishes carefully.

Soy products accelerate metabolic processes, therefore, excessive consumption of them causes aging of the body, leading to Alzheimer's disease.

Pregnant women should exclude soy products from the diet, as it leads to miscarriage and various pathologies of internal organs in the fetus. Soy is also contraindicated for babies, it negatively affects the brain processes in the child's body.

Soy has a negative effect on the nervous system

In various professional circles, relatively recently, they began to talk about the dangers of wheat flour. Indeed, this product has many contraindications, which forces people to look for alternative options. It should be noted that there are many such substitutes. On the shelves of modern stores you can find rice, buckwheat, and corn flour. But soy flour is especially popular among the goods of this category among consumers. It is obtained from the legume of the same name, which grows well in a variety of soils.

The beneficial properties of soy are highly valued in cooking, it is necessary as a base in the production of cosmetics, and is widely used in folk medicine. Let's try to understand the unique characteristics of this one of the most common agricultural crops on the planet.

Plant characteristic

For the first time they began to grow soybeans in Asia about 6-7 millennia ago. Its resistance to adverse environmental influences and its ability to self-pollinate contributed to its rapid spread to other continents. Soybeans belong to leguminous annual crops. The plant is relatively short, under favorable conditions it can reach up to 70 cm in height. During the flowering period, white inflorescences appear on the hairy dense stem, and when the time for fruit ripening comes, small flowers are replaced by pods with yellow beans.

There are soybean varieties that produce green and brown seeds. Soybeans tolerate drought well, but lack of light negatively affects yields. With a lack of light, the yield decreases sharply, because the fruits decrease in size.

Soy benefits

In many countries, soy is the main crop. And this is no coincidence. Thanks to its unpretentiousness, it is possible to get fairly high yields. And given the leading position of this representative of legumes in the gastronomic segment, producers receive a colossal income from the sale of beans. After all, from soy flour they have long learned to make such paramount food products as meat, various nutritious pastes, cheeses, butter. If we talk about the nutritional properties of soybeans, then in this regard, it has practically no competitors. One has only to get acquainted with the composition of the beans to make sure that this conclusion is correct.

The fruits of soybeans contain such valuable macro and microelements:

• a complex of vitamins, among them such important for health as: vitamins B, PP, E;
• proteins make up 50%;
• polyunsaturated fatty acids;
• mineral salts;
• alimentary fiber;
• carbohydrates;
• starch;
• beta carotene.

Of course, a product with such a valuable set of nutrients can satisfy hunger and have a beneficial effect on health. But this is not the main advantage of soybeans over other crops of the same family. It has a special structure that allows you to carry out various gastronomic experiments with its derivatives. Doctors value soy, first of all, for its ability to have a positive effect on the structure of blood vessels and the work of the heart.

Proponents of vegetarianism, for example, have taken soybeans as the basis of their diet, once giving up animal foods. In any form, soy is perfectly absorbed by the body, significantly contributes to the digestive processes.

Useful qualities

To judge the usefulness of soybean culture, you need to study a little the properties of each component of the composition separately.

1. Protein is abundant in soy. It is known that the protein of plant origin has a set of essential amino acids.
2. Calcium, which is found in soy, more than the element found in milk, helps to strengthen bone tissue.
3. Zinc is essential for strengthening immune strength and muscle growth. Without this macronutrient, not a single important process in the body takes place. Zinc takes an active part in the synthesis of proteins, regulates metabolic processes, and promotes tissue regeneration.
4. Phospholipids are found in high amounts in soy. In other legumes, there are much fewer of them. These elements are responsible for cleansing the body of toxins, they contribute to the restoration of cell membranes, which is especially important for vascular tissues. Phospholipids can also reduce the body's need for insulin. This ability can help people suffering from diabetes.
5. Fatty acid. Soy contains unsaturated acids that the body cannot synthesize on its own. These chemical components regulate hormonal functions and lower cholesterol concentration.

Product varieties

The food industry produces three types of soy products:

• flour, fat-free or meal;
• fat-free product;
• flour, skimmed by half.

Each category of flour products has its own characteristics. For example, meal, which is in great demand, is a by-product of soybean oil production. There is a lot of protein in the meal, for which it is appreciated by supporters of a healthy diet.

Experts advise to include coarse soy flour in the diet, because it is it that has an excellent taste and is most beneficial.

Soy products in cosmetology

Soy protein, purified from fatty impurities, is widely used in the production of cosmetic products. Soy products strengthen the hair structure and have a beneficial effect on the skin. The soy ingredient is added to daily care formulations. And such products do an excellent job with their task: they smooth out wrinkles, moisturize the skin, nourish it and improve its color.

When soy can be dangerous

Research by scientists has shown that with prolonged use of legumes in the body, serious violations of important functions can occur. But hormonal disruption is especially dangerous. Therefore, pregnant women should generally refuse dishes containing soy. This product should be used with caution by women of childbearing age; soy should not be given to children under 3 years of age. Diabetics also should not get too carried away with soy products, as their ability to reduce the concentration of sugar in the blood can backfire.

Several useful recipes

Naturally, the beneficial properties of soy have not gone unnoticed by traditional healers. It is believed that the plant is even capable of preventing the development of oncological pathologies. After all, phytic acids inhibit the growth of foreign structures. Therefore, as a preventive measure, soybeans are quite suitable.

1. For strong immunity. You need to sprout the beans first. It will take 5 days. This is done this way: first, the grains are soaked in ordinary water, and after a day they are spread on a damp cloth. The mini-plantation should be kept in the sun, wetting the beans regularly. When the sprouts hatched from the beans reach 5 cm, they can be added to a salad or eaten fresh in small portions.
2. Soy broth helps to cope with fatigue, and also relieves anemia. Healing nectar is prepared in the following way: soy fruits (50 g) are boiled for 15 minutes in ½ liter of water. After the solution has cooled, it is filtered. The resulting amount of broth should be drunk during the day.
3. Soy milk is used to normalize the condition with menopause. The product is recommended to drink three times, 2 tablespoons of tablespoons for a whole month.

There are many more useful formulations using soy products. There are many interesting cosmetic formulations that can provide beauty and health. But it must be remembered that any tool will be beneficial only if it is used wisely.

Video: the benefits and harms of soy products