Roasted soybeans are ground to a powder to make soy flour. Because the addition of soy flour makes a moist, tender product that stays fresh longer, it is widely used by the food industry to improve the quality of baked goods.
Storing Soy Flour
Full-fat soy flour, which contains all the natural oil found in soybeans, should be stored in the refrigerator or freezer to preserve its freshness. Defatted soy flour may be stored on the shelf.
Cooking Basics
Soy flour tends to pack down in a container, so always stir or sift it before measuring. Baked products containing soy flour tend to brown more quickly, so you may want to lower the oven temperature slightly.
When using soy flour in yeast breads, you can replace 15% of the wheat flour with soy flour. An easy way to do this is to put about 2 tablespoons of soy flour into the measuring cup before filling it with wheat flour. Wheat flour provides gluten, which gives structure to the bread, so it cannot be entirely replaced.
Quick breads can accommodate up to 25% soy flour, and sometimes more. For each cup of flour called for, use 1/4 cup soy flour and 3/4 cup wheat flour (all-purpose or whole wheat).
Soy Flour Tips