More recently, people have started talking about the dangers of wheat flour. A number of side effects. A variety of flours have appeared in stores (rice, corn, buckwheat and soy). Soy flour became very popular. It’s worth taking a closer look at what it is, what the benefits are, and whether there are any contraindications. This flour is used in many industries, reducing the cost of production and improving the taste.
What is soy flour?
Soybean is a plant from the legume family. Fruits (beans) are oval shaped. Covered with a yellowish shell. Sometimes they have a brownish and orange tint.
Flour comes from beans. They are peeled from the outer shell, heat-treated and ground very well. This powder looks the same as Wheat flour just a little yellowish with a slight nutty smell.
Three types of flour are produced:
- Not low fat(from soybeans)
- Semi-skimmed(from bean pulp, after the fat has been separated and pressed)
- Low fat(from meal - what remains from the beans after the oil is extracted)
Most of the flour produced is low-fat flour. Since it doesn't a large number of fatty acids, it is stored longer.
What does it consist of?
Mainly consists of vegetable protein. This protein can perfectly replace meat, eggs, fish and dairy products in terms of nutritional value. Suitable for vegetarians who do not eat meat and those who are allergic to this food.
Such vitamins are contained in flour
- B, B 1.
- B2, B3, B4.
Microelements included in the composition:
- Phosphorus.
- Magnesium.
- Potassium.
- Calcium.
- Iron.
- Sodium.
- Zinc.
What's the benefit?
- Due to the fact that the powder will contain sufficient quantity calcium , strengthens the skeletal system, blood clotting improves, the functioning of the pancreas and thyroid gland is supported, and the functioning of the adrenal glands is normalized. The nervous system and muscle tone are stabilized.
- This soy derivative consists of various amino acids and affects the functioning of the entire body. Presence zinc(almost half daily norm) strengthens the immune system. Zinc is a strong antioxidant. Keeps hair healthy, brightens the skin and makes it soft, prevents inflammation. Strengthens bones, promotes rapid recovery fabrics.
- Phospholipids Help the liver remove toxins from the body. Reduce the need for insulin in people suffering from diabetes mellitus. The walls of blood vessels and capillaries are strengthened.
- Unsaturated fatty acid affect the functioning of the liver and joints. Helps the nervous system and the heart vascular system. Blocks development cancer cells. Strengthens the immune system. Improves condition during menopause in women.
- Potassium has a beneficial effect on the functioning of the brain, supplying it with oxygen. Regulates the content of acids, salts and alkalis in the human body.
- Magnesium converts blood sugar into energy. Strengthens teeth. Reduces the likelihood of stone deposits in the kidneys and gall bladder.
- Phosphorus has a beneficial effect on the entire body. Without it, cell division does not occur. Especially required by a growing body. Participates in energy metabolism and restores acid-base balance. Affects muscle function, brain activity, preserves bones and teeth.
- Iron necessary for the formation of hemoglobin in the blood. Strengthens the immune system and regulates body temperature. Energetically nourishes muscles and brain.
- Since soy contains a lot of vegetable protein and protein, it is perfect for people who, for some reason, do not eat meat. Soy flour is an excellent substitute. It does not contain cholesterol, like meat. No wonder soy is one of the five foods that prolong life.
- This soybean product fits perfectly into the menu for people with overweight. Adding to food promotes natural fat burning. And fat is burned in the tissues. At the same time, the entire body is healed at the cellular level. By adding soy flour, we enrich the food we eat with vitamins and microelements.
What are the contraindications?
In front of everyone positive properties if consumed excessively, it can cause great harm to the body. It is not recommended to eat if you are sick endocrine system, with individual intolerance to the components.
Soy contains estrogens(female sex hormones) and men should use this product with caution. Hormonal balance may be disrupted. These same hormones are harmful during pregnancy. Possible premature termination of pregnancy. In addition, hormones have a bad effect on the formation of the fetal brain. In women, with extensive use of these products (in particular soy flour), the menstrual cycle. This has a bad effect on the reproductive system of a woman’s body.
It is not recommended to give soy in all its forms to children under three years of age. But even those over three years old should be given with caution. Possible changes in cerebral circulation, weakened immunity, disruption of the endocrine, nervous and reproductive systems.
Uncontrolled consumption of soy products can speed up the aging process, can create the preconditions for the development of Alzheimer's disease.
Where is it used?
Used in many industries. Added to bread, pasta, cookies, breakfast cereals, sausages and processed foods.
Adding to various pastries allows you to maintain the volume of the product and make it more delicate. At the same time, the dough becomes plastic and easier to roll out. Bakery and confectionery products with the addition of powder do not go stale longer. During production, they do not absorb a lot of fat (for example, donuts, crumpets).
Can be used as a substitute for eggs when baking. Instead of one egg, take a tablespoon of flour diluted in a tablespoon of water. Used as a thickener for various sauces. Addition to various products enriches them with vitamins and increases nutritional value. Reduces its cost.
Soy is added not only to bread and confectionery products. It is also in vegetable purees, canned fish and meat. Soy is added in small quantities, only from one to five percent.
Soy protein is also used in cosmetology. Skin and hair care products are made on its basis. Soy cosmetics smooth out wrinkles and moisturize the skin.
Conclusion
Soy flour is rich in vitamins and minerals. If you eat it wisely, you can significantly improve your health. But inappropriate use can lead to disastrous results. In everything it is necessary to observe moderation. If you have any diseases, it is better to consult your doctor.
Soy flour is made from soybeans by heat treatment and fine grinding. The result is a yellow mixture that has valuable properties of legumes. Buyers often pass by useful goods, but in vain. Thanks to its rich chemical composition, it has long gained popularity among supporters healthy eating.
Calorie content of soy flour
The calorie content of soy flour is 385 kcal per 100 grams.Beneficial properties of soy flour
The soybean product contains virtually no fat and is rich in proteins and carbohydrates. About 54% of the composition is healthy vegetable protein. In terms of nutritional value, it can replace fish, meat, and dairy products.
With a low calorie content, soy flour gives a quick feeling of satiety and provides the body with a lot of necessary substances. It helps to make nutrition balanced when following various diets.
It contains a large number of valuable components:
- Plant protein, which is 99% absorbed by the body, helps cell renewal, the formation of new tissues, and rapid and long-lasting saturation of the body;
- Fiber ensures intestinal function and removes harmful substances;
- Isoflavones stimulate the production of female sex hormones, prolong beauty and youth;
- A low percentage of carbohydrates and fats helps you watch your figure;
- Vitamin B4 is involved in the process of burning fat, prevents the formation of kidney stones;
- Vitamins A, PP, E ensure the proper functioning of all organs and systems.
How to choose soy flour
Manufacturers in some countries make it from genetically modified soybeans. Such a product can seriously harm the body.
Presented on the shelves different variants goods. They can vary greatly in color, but have the same properties.
When purchasing, you should adhere to the basic rules:
- The smell should be nutty, without sour or bitter undertones;
- The packaging must bear the inscription “Non-GMO”;
- There should be no foreign matter present;
- The container must be dry and well closed.
Textured soy flour, what is it?
Textured soy flour is soy flour. which has undergone special processing and imitates other products, such as meat.
What to cook with soy flour
It is used as an inexpensive substitute for fish, meat, and dairy products. A small amount will complement any dish well: omelettes, soups, vegetable stew.
It is also used in the confectionery and pasta industry. They bake bread, low-calorie buns, add them to desserts, and make healthy breakfast cereals.
Chefs value its binding properties. When making cutlets, a spoonful of soy flour can successfully replace 1 egg, increasing the benefits and reducing the cost of the product.
Due to its low cost and beneficial properties, soy flour will be a good addition to the everyday table.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition "Low-fat soy flour".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 291 kcal | 1684 kcal | 17.3% | 5.9% | 579 g |
| Squirrels | 48.9 g | 76 g | 64.3% | 22.1% | 155 g |
| Fats | 1 g | 56 g | 1.8% | 0.6% | 5600 g |
| Carbohydrates | 21.7 g | 219 g | 9.9% | 3.4% | 1009 g |
| Alimentary fiber | 14.1 g | 20 g | 70.5% | 24.2% | 142 g |
| Water | 9 g | 2273 g | 0.4% | 0.1% | 25256 g |
| Ash | 5.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 mcg | 900 mcg | 0.3% | 0.1% | 30000 g |
| beta carotene | 0.02 mg | 5 mg | 0.4% | 0.1% | 25000 g |
| Vitamin B1, thiamine | 0.85 mg | 1.5 mg | 56.7% | 19.5% | 176 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 5.7% | 600 g |
| Vitamin E, alpha tocopherol, TE | 1 mg | 15 mg | 6.7% | 2.3% | 1500 g |
| Vitamin RR, NE | 12.7 mg | 20 mg | 63.5% | 21.8% | 157 g |
| Niacin | 2.3 mg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 15.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.2 g | max 100 g | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g |
Energy value Soy flour, defatted is 291 kcal.
- 250 ml glass = 160 g (465.6 kcal)
- 200 ml glass = 130 g (378.3 kcal)
- Tablespoon ("with top" except for liquid products) = 25 g (72.8 kcal)
- A teaspoon ("with top" except for liquid products) = 8 g (23.3 kcal)
Main source: Skurikhin I.M. and others. Chemical composition of food products. .
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the application "My healthy diet".
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NUTRIENT BALANCE
Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.
Product calorie analysis
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Ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.
If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.
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HEALTHY PROPERTIES OF FAT SOY FLOUR
Soy flour, defatted rich in vitamins and minerals such as: vitamin B1 - 56.7%, vitamin B2 - 16.7%, vitamin PP - 63.5%
Benefits of low-fat soy flour
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as metabolism branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a disorder 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 condition of the skin, gastrointestinal tract and nervous system.
A complete guide to the most healthy products you can look in the application - a set of properties food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins, organic matter, necessary in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. Daily Need per person in vitamins is only a few milligrams or micrograms. Unlike inorganic substances Vitamins are destroyed by extreme heat. Many vitamins are unstable and are “lost” during cooking or food processing.
Soy flour is a valuable food product that is made from meal or seeds. Compared to other types of flour products, it has a higher content minerals and squirrel. The production of soy flour has some differences from the production of products from cereals: corn, rice, rye. These seeds have a high fat content and require preliminary preparation to process them.
It is commonly believed that soy flour is a product obtained from a member of the legume family, but this is not true. In addition to the ground soybeans themselves, meal and cake are added to the flour. Countries in the East Asian region have the highest consumption of soybeans and dishes made from it.
What's the benefit?
Previously, this product was considered optimal for feeding people with diabetes and adherence to proper nutrition, since it does not have any side effects and can be included in the diet of older people and young children with special needs.
Features of the composition influence the difference in use. Soybean seeds contain 40 percent protein, which is similar in amino acid composition to meat products, while comparable to milk casein in terms of absorption. In production, food is isolated from soybeans vegetable oil, and the cake residue is used for the production of insulator and protein concentrate. Fermented milk products are also widespread in many countries.
Soy flour: composition
Among the advantages, it is worth highlighting first of all the rich chemical composition. In addition to the main microelements, soybeans contain iron, sodium, phosphorus, potassium and others. Also, many are attracted by the set of vitamins: thiamine, beta-carotene, vitamins E, PP, A.
When producing soy flour, special attention is paid to preserving the maximum amount of fiber, minerals and vitamins. In fact, the beans are only peeled to remove the shell, as it can affect storage by causing a rancid taste. Fiber is important element which promotes cleansing human body, ridding the intestines of toxins and harmful substances.
In the diet of vegetarians and people who control their diet, soy becomes an indispensable assistant, thanks to high content squirrel. These beans take part in restoring 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, which 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 when consuming dishes made from such flour, as excessive consumption can lead to menstrual irregularities.
Too active a hobby for anyone soy products is fraught with disruptions in the functioning of the reproductive and nervous systems, impaired immunity, and acceleration of the aging process.
Nutritionists advise sticking to moderation in everything. Soy flour is no exception; recipes for dishes from it are very diverse, but still should not form the basis of nutrition.
Manufacturing
In the production of soybean flour today, there are three main varieties: defatted, semi-skimmed and non-skimmed. The latter is made from whole soybean seeds. The middle version is obtained from the residues produced after pressing the oil. Soybean sprat will produce low-fat flour, its basis is the substances remaining after the extracted oil production. Based on fiber content, it is worth distinguishing two grades - first and highest.
Undefatted soy flour obtained without additional heat treatment is also called non-deodorized. Due to this, it acquires the taste of soy and a specific smell.
Deodorized flour is produced from seeds that have undergone pre-treatment hot steam. It has no soybean odor, since aromatic substances are destroyed by high temperatures; in addition, there are no extraneous aromas or taste of beans. Semi-skimmed and defatted flour is produced only in deodorized form.