Soy flour: harm and benefit to humans. Soy flour: benefits and harms to the body Soy flour composition

About harm wheat flour higher-class humanity spoke relatively recently. After identifying a whole series of contraindications and side effects, store shelves were enriched with new varieties of flour for every taste. Among them are corn, buckwheat, nut, rice, oat and soy. Let's take a closer look at the last option. The formation and cultivation of soybean dates back to the period of 6-7 thousand years BC. The plant has firmly established itself in the gastronomic segment and is clearly not going to lose ground. We have learned how to make meat, butter, pasta, cheese, milk and flour from soybeans.

What is soy really, how safe is it, and is there a place for soy products in the diet of a modern person?

general characteristics

Soy - annual herbaceous plant from the soybean genus, legume family. The culture grows on all continents, the islands of the Pacific / Indian Oceans at latitudes of 56-60 °.

The plant produces fruits that are commonly called beans all over the world (from English - soybean). The product was used as early as the 3rd millennium BC as an essential food component.

Botanical description

The plant develops in several variable forms. The stem can be either thin or thick, and its base is bare or drooping. The height of the stem depends on many factors (variety, environment, additional feeding) and can grow from 15 centimeters to 2 meters or more.

The formed flowers are distinguished by their miniature size and a bright palette of shades - from purple to muted pink.

Later, the flowers develop into pods. They are protected by two special flaps that open as the fetus develops. The sash opens along two seams: abdominal and dorsal. One flap contains 2-3 seeds. Beans develop large - from 4 to 6 centimeters. They are tough and crack resistant.

Beans are formed in the form of an oval with variable bulges. Harvest weight may vary. 100 grams of fruit can weigh from 60 to 400 grams. Each seed is covered with a special shell. It protects the fruit from moisture, wind and other harmful effects. external environment. Seeds are colored yellow, green, brown and black beans are less common.

Is it profitable for mankind to grow soybeans

The answer is unequivocal - profitable. The crop has a high yield, so one collection of beans brings a huge cash profit. Soybeans have a high nutritional value. They contain about 50% protein, a set of vital B vitamins, iron, potassium, calcium and polyunsaturated fatty acids. Products with such a rich composition easily solve the problem of hunger and raise the general standard of living of the population. Moreover, the unique structure of soybean allows you to conduct a lot of gastronomic experiments on it. From the component you can cook everything from milk to meat. Nutritionists claim that soy products minimize the risk of developing osteoporosis, heart and vascular diseases.

It was soy that contributed to the development of the culture of veganism and vegetarianism. People who, for various reasons, have given up animal products, have found the perfect plant counterpart. Soy food is easily absorbed by the body, efficiently converted into energy, promotes long-term satiety and a feeling of lightness. Soy is also used in the production of feed for farm animals.

The chemical composition of the ingredient

Benefits of soy flour

Protein

Soy is one of the few plant-based ingredients with a high concentration of protein. Soy vegetable protein contains a complete set of essential amino acids for human body. What's more, soy has no cholesterol, extra empty calories, or gluten.

Calcium

It is soy, not dairy products, that helps strengthen the skeletal system. There are 134 milligrams of calcium in 100 grams of beans. The herbal product has a general strengthening effect due to the presence of phosphorus, potassium, sodium, magnesium, vitamins E, D and group B.

Zinc

A macronutrient is necessary for quality work immune system, normal growth and development of the muscular system. Zinc takes part in protein synthesis and metabolic cellular processes. Also, the element is responsible for the formation and maintenance of the bone skeleton, which is especially important in infancy and old age. Without zinc, rapid tissue regeneration will become impossible, and the failure of sugar-insulin metabolism will provoke many health problems. What else is useful element:

• strengthening hair follicles, protecting the scalp from baldness and excessive dryness;
• softening of the skin, minimizing acne and inflammation;
• skin whitening.

The daily intake of zinc depends on the individual and varies from 8 to 15 milligrams.

Phospholipids

In soybean, the highest content of phospholipids is concentrated compared to other legumes - from 1.6 to 2.2%. The component is responsible for:

• liver detox;
• restoration and compaction of cell membranes;
• removal of toxins from the body;
• reduced need for insulin in people with diabetes;
• prevention of degenerative changes in nerve cells;
• strengthening of capillaries;
• building and maintaining a muscular corset.

Polyunsaturated fatty acids

Soy contains essential fatty acids that the human body cannot produce on its own. Fatty biologically active substances are ingested exclusively through food. What are fats for? They are responsible for the regulation of the female hormonal system, synthesize prostaglandins (hormone-like substances), cleanse the walls of blood vessels, lower cholesterol levels and prevent the formation of atherosclerotic plaques.

Product varieties

The food industry offers only 3 variations of soy flour: fat-free, full-fat, semi-skimmed.

The fat-free product is made from food meal.

Meal is a by-product of oil production. Fat is extracted from seeds/beans using organic solvents. The resulting product is a valuable nutritious food product. Schroth is especially valued for its high concentration of protein. The component is used both as an additive to the human diet and as a high-protein animal feed.

Whole-fat flour is made using shelled, hulled and deodorized beans. The semi-skimmed product consists of soybean meal that has undergone a preliminary separation of fat and a press.

According to the criteria of the grade, soy flour is no different from any other. The first and highest grade indicate additional processing of the soybean. There is absolutely no fiber, vitamins and beneficial nutrients in such flour. Processing independently adjusts the composition and instead of valuable food product and we get empty calories. Always choose wholemeal flour so that the meal is not only tasty, but also nutritious.

Ingredient use in cooking

Soy flour is loved by cooks of all levels for its unobtrusive nutty aroma and mild neutral taste. It is important that the product is devoid of bean flavor, which can unpleasantly clog receptors and pull the main focus of the dish onto itself.

In the food industry, the component is used as a vitamin and industrially necessary additive:

• increases the nutritional value of the final product;
• saturates the vitamin and nutrient composition;
• does appearance products more attractive (occurs due to the natural color of legumes: soy flour dough acquires a pleasant creamy shade, which can shift towards yellow or light brown);
• reduces the cost of the finished product;
• simplifies the process of rolling out the dough (makes it softer and more pliable);
• increases the volume of baking without additional food components;
• replaces animal products (eggs, milk);
• protects muffin from excess moisture and fat;
• is responsible for the delicate structure, golden crust and the shelf life of the goods.

Soy flour is popular not only in the "sweet" industrial segment. The ingredient is added to meat and fish dishes, vegetables, canned food, pasta, caramel and sweets. The product is administered in small portions. The percentage of soy component is from 1 to 5%.

The ingredient is especially popular in China, the USA and Japan. The Japanese people used to call soy flour "kinako". Its taste is almost identical to peanut butter, and the texture is softer and more delicate. Sweets, some alcoholic and non-alcoholic drinks are prepared on the basis of flour.

flour-based soy milk recipe

The cost of soy milk is several times higher than the price of cow milk. Moreover, manufacturers often add preservatives, sugar and flavorings to the product, which pleases our receptors, but depresses our health. The safest and easiest way to get soy milk is home cooking. You can dilute the taste with carob, cinnamon and your favorite spices to your liking.

We will need:

• filtered water at room temperature - 3 cups;
• soy flour - 1 cup.

Pour the filtered liquid into a saucepan, place on the stove and bring to a boil. In boiling water, send a glass of soy flour. Pour in the flour slowly, constantly stirring the mixture with a whisk. As soon as the glass is empty and the flour is completely dissolved in water, leave the mixture to cook for another 20-25 minutes. If the milk starts to thicken, just add a little water and mix the contents of the pan thoroughly. Strain the resulting mixture through a colander, pour the milk into a glass bottle / jar and refrigerate. Soy milk can be stored for about 3-5 days.

The use of the component in cosmetology

Cosmetologists have gotten the hang of using soy protein in the cosmetics industry. Soy protein undergoes primary processing, is purified from fat, and a certain percentage of the protein is partially destroyed. The remaining components can have a beneficial effect on the condition of the hair and scalp. Soy-based products protect the dermis from excessive dryness, cracks and inflammation. Hair begins to grow faster and healthier, and the time intervals between shampoos gradually increase. Complete restoration of damaged hair is not subject to soy, however, as well as to another plant component. But the product will ensure the growth of a new, as healthy and strong hair as possible.

Soy ingredient is also used in cosmetics for aging skin. The component smoothes the first wrinkles, fills each cell with moisture and improves complexion. Soy cosmetics do an excellent job with puffiness, swelling of the eyelids and dry skin around the eyes. The moisturizing and nourishing properties of the food product came in handy even in creams for rough skin of the hands / feet.

When choosing soy cosmetics, it is important to pay attention to the composition. Make sure that it does not contain harmful chemical components, and soy extract is in the first positions. If soy is at the extreme positions in the composition, then the product is another marketing ploy. Pay special attention to brands of organic and natural cosmetics that have already earned a reputation and consumer love.

Hazardous properties of the product

Soy and its derivatives contain isoflavones. Substances can adversely affect the hormonal system, and in pregnant women increase the risk of premature birth and abnormal fetal development. Scientists say that excessive consumption of soy is dangerous for the health of women of reproductive age. The most innocuous side effect is a crash menstrual cycle.

An increased concentration of soy in the diet can lead to premature aging, a violation of the protective function of the immune system, and a malfunction of the nervous and reproductive systems. Nutritionists advise sticking to the measure, adjusting the menu to individual needs and looking for alternative ways to get useful nutrients.

It is permissible to introduce soybeans into the children's diet only after reaching the age of 3 years. Early acquaintance with the product can cause allergies and thyroid diseases.

Approach a balanced diet with scientific point vision and stay healthy!

Soybean flour is obtained by finely grinding roasted soybeans. Like other soy foods, it is a rich source of plant-based protein, iron, B-complex vitamins, and calcium. Adding soy flour to your favorite dishes will give them a pleasant taste and delicate texture.

On sale you can find two varieties: whole, containing all natural oils soy, and defatted, from which these oils are removed during processing. Defatted soy flour has a higher percentage of protein and calcium.

One cup of whole flour contains: 17 g of fat (the proportion of saturated fat is only 3 g), 29 g of protein and 8 g of dietary fiber. Also present is 173 mg calcium, 360 mg magnesium, 415 mg phosphorus, 2.113 mg potassium, 290 mcg folic acid, 101 IU vitamin A, 60 mcg beta-carotene, and 59 mcg vitamin K.

One cup of defatted soy flour contains: 49g protein, 1g fat, 18g dietary fiber, 253mg calcium, 304mg magnesium, 708mg phosphorus, and 2.503mg potassium. Also present are 320 micrograms of folic acid, 42 IU of vitamin A, 25 micrograms of beta-carotene, and 59 micrograms of vitamin K.

Several key benefits

Regular consumption of soy flour will help lower blood cholesterol levels, control your own weight, strengthen muscles and heart.

Reduces the risk of heart disease

Soy flour reduces the risk of heart disease, including hypertension and atherosclerosis. By the way, the link between the consumption of soy products and a reduced risk of ischemia was established and documented by scientists back in 1999.

All these cardiological bonuses are explained by the presence of genistein isoflavone with powerful antioxidant properties in soy flour. The plant component helps prevent the formation of blood clots, protects against heart attack, stroke and the formation of plaques on the walls of arteries.

Anti-cancer properties

Soy flour and other soybean products, provided they are regularly included in your diet, contribute to the body's defense against prostate, breast and uterine cancer.

Scientists attribute anticancer properties to the same genistein, which helps block the activity of the tyrosine kinase protein in growing tumor cells.

Soy isoflavones not only block the growth of cancerous growths, but also participate in the creation of genes aimed at destroying tumor cells.

Combats menopause symptoms

Clinical studies based at the University of Maryland have shown that taking soy protein from 20 g to 60 g per day in menopausal women reduces the intensity of hot flashes and reduces sweating during sleep.

These positive results can be explained by taking at least 15 mg per day of genistein (soy isoflavone).

Good for bones

Another one characteristic soy flour - high in calcium, as well as magnesium and boron (two important micronutrients that help the body absorb calcium). This is an excellent product for maintaining strong and healthy bones.

Gluten Free

People with gluten sensitivities have severely limited food choices. Symptoms of the disease: mouth sores, nausea, vomiting, indigestion, bloating, diarrhea and chronic fatigue.

When it comes to flour, you need to look for a worthy alternative to wheat. An alternative would be a mixture of various kinds gluten-free flours, such as those based on soy, quinoa and amaranth grain.

Suitable for diabetic nutrition

For diabetes elevated level blood glucose is a key risk factor cardiovascular disease, stroke and kidney failure. Therefore, it is extremely important to make a diet of foods that do not cause a jump in glucose.

Soy dietary fiber also contributes, which reduces the rate of absorption of carbohydrates into the blood, thereby maintaining insulin homeostasis.

Culinary Facts

Soy flour can be used:

• for making sweets, pies, muffins, donuts, cakes and buns, bread and pasta, pancake flour and frozen desserts;
• V quick recipe homemade soy milk;
• as a thickener for gravy or sauce;
• for baking as a substitute chicken eggs(1 egg equals 1 tablespoon of soy flour diluted in the same amount of water).

The following qualities of soy flour can be considered as pleasant culinary additions to its beneficial properties:

• makes pastries more tender and moist;
• prevents bakery products from staleness;
• products containing soy flour quickly become covered with a beautiful brown crust, which reduces baking time and slightly lowers the cooking temperature;
• in fried foods that contain a lot of oil, such as doughnuts, soy flour prevents excess fat from being absorbed by the dough.

Storage considerations: Keep soy flour in the refrigerator for several months or in the freezer for up to one year.

And in gratitude to those who read this article to the end, I suggest that you read the instructions for making soy milk from flour.

Homemade Soy Milk Recipe

1. Pour 3 cups of water into a saucepan. Set the fire to high and wait until it boils.
2. Add 1 cup soy flour to boiling water. This should be done slowly, constantly stirring with a whisk. Whisk until water and flour are completely combined.
3. Lower the heat and let the milk simmer for 20 minutes. Stir occasionally. If it thickens too quickly, add a little more water.
4. Strain the mixture through a colander covered with cheesecloth. Ready soy milk should be immediately put in the refrigerator.

September 16, 2018

A legume with the uncomplicated name soybeans first began to be cultivated on our planet about seven thousand years ago. Previously, soybeans were bypassed, considering that they are harmful. But today, much has changed, and such products take pride of place in the diet, including soy flour. We will discuss its harm and benefits in detail.

What you need to know about soy

As already mentioned, humanity began to grow such a legume a long time ago. There is no reliable information about this, but Asia is considered the birthplace of soybeans. Today, such a plant is cultivated in many countries of the world, since it is generally unpretentious and calmly tolerates drought.

Not only pure soybeans are eaten. Not so long ago, soy flour appeared on store shelves. Benefits and harms, recipes for cooking immediately became the subject of heated discussion.

On a note! Soy flour is obtained by grinding beans. Various cheeses, meat and other food products containing soy are prepared from such raw materials.

Soy flour is in particular demand among vegetarians, however, like the beans themselves. As you know, soy is an inexhaustible source of vegetable protein. The human body cannot do without this component. Therefore, soy flour can be called an alternative to food of animal origin.

Chemical composition

Today, many doctors argue that eating wheat flour is harmful. Such a product is a culinary pacifier, because after grinding all the useful components of wheat are eliminated. Only carbohydrates remain, which are quickly absorbed and, with a certain set of factors, are transformed into subcutaneous fat deposits.

And here are the people, especially the supporters proper nutrition started looking for alternative products. Manufacturers offer corn, buckwheat, sesame flour, but flour made from soybeans is still very popular.

Component composition:

• B vitamins;
• salts of mineral origin;
• tocopherol;
• beta carotene;
• a nicotinic acid;
• starch;
• protein;
• alimentary fiber;
• polyunsaturated fatty acids.

As you can see, the composition of soy flour is impressive. It is diverse, and accordingly, each element individually and all of them together bring unheard of benefits to human health. According to experts, flour made from soybeans contributes to rapid saturation, satisfying the feeling of hunger, which disappears for a long time.

A person can safely include this product in his diet and conduct various culinary experiments. By the way, experts advise that it is imperative to cook food from such flour for people who have completely refused to eat food of animal origin.

Along with fats and carbohydrates, the body needs protein. In the absence of animal food, only soy can satisfy this need.

On a note! Soybeans contain about 40% easily digestible protein.

Let's talk about protein again. This element is necessary for the construction and strengthening muscle tissue. The protein also contains amino acids necessary for the human body. Everyone gets protein from food. Soy is an alternative to animal protein.

Beneficial features:

• strengthening of bone tissue;
• promoting the growth of muscle tissue;
• strengthening the immune system;
• stimulation of metabolic processes;
• promoting tissue repair;
• reduced need for insulin;
• restoration of the body at the cellular level;
• removal of accumulated debris, including heavy compounds, toxins and slags;
• prevention of diabetes;
• strengthening of the vascular walls;
• regulation of hormone production;
• lowering bad cholesterol levels.

Soy flour is produced in different ways. On sale there may be flour with different fat content, as well as meal. The last type is a fully defatted soy product, which is produced after the oil extracts have been produced.

Flour made from soybeans is used not only in cooking. Recently, this product is gaining ground in the cosmetology field. Every day our skin and hair are exposed to negative effects. external factors. To restore elasticity and strength, healthy shine to the hair, give the skin a natural shade, slow down the process of premature aging and smooth out wrinkles, many women make nourishing masks based on soy flour.

Based on soybeans and flour, various alternative medicines are prepared. Products with added legume help restore hormonal levels, as well as improve the well-being of women during menopause and menstrual bleeding.

In addition, soy contains a high concentration of iron. If the body lacks this element, a person feels weak, lethargic, and all the characteristic symptoms of anemia may appear. Eating soy flour helps to cope with such pathological conditions.

On a note! Some healers believe that soy flour is a prophylactic for the appearance of malignant neoplasms. It contains components that protect the body from such ailments.

And yet, some people are not without reason afraid, because soy flour can also harm human health. If such a product is used regularly for a long time, then the body may fail and the hormonal background is the first to be hit. By the way, women during the period of gestation, the use of such products is categorically contraindicated.

In case of diabetes mellitus, such a product should also be used with great care. As already mentioned, soy flour affects the body's need for glucose, but a decrease in these indicators can lead to a worsening of the clinical picture of the disease. It is not recommended to introduce soy flour into the diet of children under the age of three.

Soya flour is a valuable food product, which is made from meal or seeds. Compared to other types of flour 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 have a high fat content, and their processing requires preliminary preparation.

It is commonly believed that soy flour is a product derived from a member of the legume family, but this is not the case. In flour, in addition to the ground soybeans themselves, meal and cake are added. The countries of the East Asian region are characterized by the highest consumption of soy and dishes from it.

What's the use?

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

Features of the composition affect the difference in use. Soy seeds contain 40 percent protein, which is similar in amino acid composition to meat products, while comparable with milk casein in terms of the degree of assimilation. In the production of soy, food is isolated vegetable oil, and the cake residue is used to manufacture the insulator and protein concentrate. In many countries, fermented milk products are also widely used.

Soy flour: composition

Among the advantages, it is worth highlighting first of all the rich chemical composition. In addition to the main trace elements, iron, sodium, phosphorus, potassium and others are present in soy. 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. In fact, the beans are only peeled, as it can affect storage by causing a rancid taste. Fiber is an important element that helps cleanse the human body, ridding the intestines of toxins and harmful substances.

In the diet of vegetarians and people who control their own, soy becomes an indispensable assistant 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.

The composition of 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 adversely affect the development of the child's brain.

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

For any person, too active passion for soy products is fraught with malfunctions in the reproductive and nervous system, impaired immunity, accelerating the aging process.

Nutritionists advise 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 soybean flour today, there are three main varieties: defatted, semi-skimmed and full-fat. The latter is made from whole soybeans. Medium option obtained from residues produced after pressing the oil. From soy sprat you get defatted flour, it is based on substances remaining after the extracted oil production. According to the fiber content, it is worth highlighting two varieties - the first and the highest.

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

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

Soybean flour is a product obtained from processed soybean seeds (soybeans), cake 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 completion of the preparatory operations, finer grinding of soybeans is carried out in roller or stone mills.

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, due to which it is able to replace the proteins of fish, meat, poultry and milk, leading to a reduction in the price of the final product.

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

Remaining after technological process casings (hulls) are used as a source of nutritious dietary fiber in bakery industries, as well as animal feed.

Composition of soy flour

Useful properties of the product determines 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 mcg), 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;
• Fats - 1 g;
• Carbohydrates - 21.7 g

After adding soy flour to the composition of the food product, the final product boasts an increased content of minerals, proteins, lecithin and vitamins, positively affecting the concentration of "bad" cholesterol in the blood.

Vitamin B4, which is part of soy flour, prevents the formation of stones in gallbladder, 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 mass of the product during heat treatment, while maintaining its quality at the appropriate level.

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

Harm of soy flour

Despite the many beneficial properties for the human body, eating soy flour has its own contraindications. The isoflavones that are part of soy flour - substitutes for female sex hormones that have a positive effect on the female reproductive system, adversely affect the development of the fetal brain during pregnancy, increasing the risk of miscarriage. In addition, research scientists have identified a relationship between excessive consumption of soy products and menstrual irregularities in women of reproductive age.

The abuse of products that include 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 extends to the endocrine system, causing disturbances in the immune system, nervous and reproductive systems of a person.

Excess consumption of soy flour products is not recommended for children under 3 years of age - the product can provoke thyroid disease and allergic reactions.