Recipes | Nutrition Information | Soyfoods Companies | Home

Subscribe | Back Issues

Vol. 2, No. 8
September 16, 1997

Soyfoods USA...a monthly Email newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Underwritten by the Indiana Soybean Development Council. Details at end of issue.

CONTENTS

1. Our Daily Bread
2. New Foodservice Web Site
3. Research Indicates Soy May Reduce Endometrial Cancer
4. Soyfoods Symposium
5. Bread Recipes
--Soymilk Bread
--Pumpkin Bread
6. Getting on and off our list.

***********************

OUR DAILY BREAD
By Anne Patterson, R.D.*
Nutrition Advantage

There are several cookbooks about soyfoods; however, soy flour rarely receives its due share of discussion. Although soy flour is widely used by the food industry, many home cooks don't seem to understand the taste and nutritional value of this specialty flour. Some cookbook authors go so far as to describe soy flour as being strong tasting and gritty, attributes which may scare away both the novice and the professional baker. Perhaps more people would be encouraged if they knew that the pastry chef for Henry Ford turned out all kinds of bakery delights made with soy flour in the 1930s and 1940s. Even Henry Ford's wife, Clara, was especially fond of pastry chef Jan Wilemse's cookies made with white chocolate chips and soy flour, and she loved his soy bread so much that it was baked and sent to the Ford mansion every day. In reality, soy flour can help increase tenderness, improve crust and crumb color, and impart a delicious sweet flavor to baked goods.

Now that soy flour is readily available in most areas of the country either in whole food or in retail supermarkets, why not learn how to incorporate soy flour into your daily servings of breads and grains? It can be an easy way to add high quality soy protein, iron, calcium, B-vitamins and phytochemicals. Soy flour can be used to replace part of the wheat flour in bread, muffins, rolls, biscuits, waffles, pancakes, cake, pastry and cookies.

For the home baker, there are a few general directions to keep in mind as you embark upon baking with soy flour for the first time. When experimenting with soy flour in your favorite recipes it is important to know the type of soy flour you are using since different kinds require different amounts of liquid. There are four types of soy flour...

FULL-FAT soy flour contains all of the oil originally present in the raw soybean, usually from 18-20 percent. The protein in full-fat soy flour must be at least 40 percent.

HIGH-FAT soy flour is produced by adding back soy oil and/or lecithin to defatted soy flour to a specified level, usually in the range of 15 percent and it contains about 42 percent protein.

LOW-FAT soy flour is a result of the partial removal of the oil from soybeans or by adding soybean oil to defatted soy flour at specified levels, usually from 5-7 percent. Low fat soy flour contains at least 45 percent protein.

DEFATTED soy flour is produced by the nearly complete removal of the oil from the soybeans by hexane or other similar hydrocarbon solvents. This flour has less than 1 percent fat and a minimum of 50 percent protein content. The most common soy flours on the retail market are defatted and regular full-fat.

Soy flour is hydrophilic (it absorbs and retains liquids). Thus, extra water added to dough with soy flour improves handling. Because of this trait, baked goods stay fresh longer due to increased water absorption and moisture retention. High-fat and low-fat flours are similar in their ability to absorb liquid and can be used interchangeably. When a defatted soy flour is used the liquid usually must be increased.

Be sure to sift soy flour before lightly piling it into a measuring cup. The high- and low-fat flours tend to pack easily. Defatted soy flour is fluffy and scatters readily when being sifted. Also high- and low-fat soy flours tend to be darker in color than their defatted counterparts. Baked products using soy flour have a more rich and golden color. They also tend to brown faster due to the protein content, so lowering the oven temperature by 25 degrees or decreasing baking time is necessary.

Substituting all soy flour for wheat or rye flour in a recipe is not recommended because soy flour lacks gluten. The addition of wheat gluten when using soy flour in yeast-raised dough can be helpful for best results. Because of the fat content of regular full-fat soy flour, making a lean, crusty French-type loaf is not possible. However, soy flour can easily be used in making rich, soft yeast breads, rolls and quick breads. You will wonder why you haven't used soy flour sooner after trying the recipes at the end of this newsletter

*Anne Patterson helps manage a soybean farm, is a registered dietitian and head of Nutrition Advantage, a food and nutrition consulting company. Her email address is agprd@aol.com.

***********************

NEW FOODSERVICE WEB SITE

School foodservice directors now have a new online resource to help incorporate soy into their menu plans. Called "Reinventing the Meal with Soy," the Web site is an adaptation of a manual given to foodservice directors who attend seminars sponsored by the United Soybean Board (USB). The seminars demonstrate how incorporating more soy protein in school meals will allow directors to cut the fat, but not the taste, from school lunches in a cost-effective way.

The Web site contains highlights of student taste tests, a glossary of soy protein ingredient and even guidelines on how to incorporate soy protein into meals. There are also menu plans, recipes, and product and vendor information to help directors get started in the right direction. If you are a foodservice director or have children that eat lunches at school, you may want to check out this site.

<http://soyfoods.com/foodservice/>

***********************

SOYFOODS MAY REDUCE ENDOMETRIAL CANCER

High consumption of soy products was associated with a decreased risk of endometrial cancer, according to a report published in the current issue of the American Journal of Epidemiology

<http://phweb.sph.jhu.edu/pubs/jepi/>. According to the report, "the observed dietary associations appeared to be largely independent of other risk factors, although the effects of soy and legumes on risk were limited to women who were never pregnant or who had never used unopposed estrogens. These data suggest that plant-based diets low in calories from fat, high in fiber, and rich in legumes (especially soybeans), whole grain foods, vegetables, and fruits reduce the risk of endometrial cancer. IN addition, these dietary associations may explain in part the reduced rates of uterine cancer in Asian countries compared with those in the United States."

***********************

SOYFOODS SYMPOSIUM

The Second Annual Soyfoods Symposium sponsored by the Kentucky Soybean Board will be held November 11-12, 1997 in St. Louis. Featured speakers include internationally recognized experts such as Dr. Mark Messina, Dr. Connie Weaver and yours truly, the editor of this newsletter, the U.S. Soyfoods Directory and several soy-related Web sites. For more information, call 1-800-BEAN-SOY (800-232-6769).

***********************

BREAD RECIPES

Here are two excellent bread recipes from Simply Soy: A Variety of Choices, published by the Michigan Soybean Promotion Committee. You can find the cookbook online at <http://soyfoods.com/SimplySoy/>.

***

Soymilk Bread

This could easily become your daily bread. For a change of pace, try kneading herbs, nuts or dried fruit into the dough, or shaping it into small loaves, rolls or free-form rounds.

2-1/2 cups soymilk
2 Tbs honey
1/4 cup soy oil
1 Tbs active dry yeast
1/2 cup warm water
1/3 cup defatted soy flour
2 cups white bread flour
5 or more cups whole wheat flour
2-1/2 tsp salt

Bring soymilk and honey almost to a boil. Remove from heat, stir in oil, and let cool to lukewarm.

Dissolve yeast in warm water and let sit about 5 minutes, until bubbles begin to form.

Combine soy flour, white flour, 4 cups of the whole wheat flour and salt in a large mixing bowl. Add the yeast and soy milk mixtures and stir well. Add the remaining whole wheat flour as needed to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic, about 10 to 15 minutes.

Put dough into a lightly oiled bowl, cover and let rise until double in bulk, about 2 hours. Punch down, shape into two loaves and let rise again in lightly oiled bread pans until dough reaches the top of the pan, about 45 minutes. Bake for 35 to 40 minutes at 350°, until golden and bottom

Yield: 2 loaves (16 slices each) Serving size: 1 slice

Per serving: 129 calories, 3 g total fat (0.4 g sat fat), 5 g protein, 23 g carbohydrates, 2.7 g fiber, 176 mg sodium, 0 mg cholesterol

Exchanges: 1-1/2 starch

***

Pumpkin Bread

3/4 cup honey
1/4 cup soy oil
3 egg whites
1 cup canned pumpkin
1 cup flour (may be all or part whole wheat)
1/2 cup defatted soy flour
1 Tbs baking powder
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 cup raisins or dried cranberries

Preheat the oven to 325°.

In a large mixing bowl beat the honey and oil together with an electric mixer. Add the egg whites and beat again until well blended. Beat in the pumpkin.

Sift together the flour, soy flour, baking powder, cinnamon, nutmeg and cloves. Add to the pumpkin mixture and stir just until blended. Add the raisins and stir again.

Pour the batter into a nonstick or lightly oiled loaf pan and bake at 325° for 1 hour, until center tests done. Let cool 10 minutes in pan, then remove and cool completely.

Yield: 1 loaf (16 slices) Serving size: 1 slice

Per serving: 144 calories, 4 g total fat (0.5 g sat fat), 2 g protein, 27 g carbohydrates, 0.9 g fiber, 62 mg sodium, 0 mg cholesterol

Exchanges: 1 starch, 1/2 fruit, 1/2 fat

***********************

Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>

Send comments or requests for information about Soyfoods USA to the editor, Roger Stevens, <info@soyfoods.com>

Back issues available at

<http://www.soyfoods.com/newsletter/old/OldSUSA.html>

More information about soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com>

***********************

SUBSCRIBE AND UNSUBSCRIBE\

To subscribe or unsubscribe from Soyfoods USA, please go to the subscription form at the U.S. Soyfoods Directory:

http://soyfoods.com/newsletter/SubscribeSUSA.html

Copyright 1997
Indiana Soybean Development Council

. . .