Textured soy flour, Kyiv region.

Soy flour:
- accelerates metabolism;
- cleanses the intestines of toxins and slags;
- strengthens the musculoskeletal system;
- lowers cholesterol level;
- reduces the blood sugar content;
- promotes weight loss;
- reduces the risk of heart diseases;
- prevents the formation of blood clots;
- weakens the manifestation of climax;
- prevents the development of oncological diseases.

Application in cooking, baking and meat processing industry

Soybean flour is used in the food industry as a vitamin supplement. 
Flour made from soybeans:
- increases the biological and nutritional value of products, saturating them with useful substances;
- improves the appearance and quality of production;
- reduces the cost of products;
- makes it easier to roll out the dough;
- increases the rise of dough when baking;
- promotes the formation of a ruddy crust;
- prevents absorption of excess fat;
- gives tenderness and fluffiness;(//tractor-service.com)
- increases crispy properties;
- helps the products not to go stale for a long time;
- serves as a complete substitute for products of animal origin.

Soy meat and soy milk are made from flour. It is added to meatballs, steaks, schnitzels, hamburgers, sausages, cooked and half-smoked sausages, sausages, canned goods. Soy flour gives an original taste to vegetable, mushroom, fish and meat dishes.

Soy flour can replace baking powder, milk and eggs when baking bakery and confectionery products (20 grams of flour, diluted with an equal amount of water, replaces 1 egg). It is especially often used when making shortbread and puff pastry. Soy flour is used to bake bread, buns, pies, donuts, cakes, cookies, galettes, muffins, rolls, doughnuts, cakes, casseroles, and puddings. Soy pancakes and pancakes are especially appetizing. Soy flour noodles have a unique taste.

When baking, 1-5% soy flour is added towheat flour.

                           Soy flour in the meat processing industry is determined by such properties of soy proteins as fat-emulsifying and stabilizing ability, water and fat adsorption, gelling ability, structural compatibility with minced meat.

    Soy flour is used to partially replace the recipe amount of meat raw materials in the production of cooked and semi-smoked sausages, sausages, sausages, in the recipes of chopped products (cutlets, schnitzels, meatballs, etc.).

     In the recipe of choppedsoya-made products flour is introduced in a hydrated form instead of raw meat, in the amount of up to 30% (1 part of flour binds 2 - 3 parts of water). The duration of hydration is 20 - 30 minutes.

    In the production of sausages, soy flour is used together with other protein products: soy isolates, functional concentrates, textured soy proteins). The amount and type of soy flour used, as well as other soy protein products, depends on the quality of the raw meat.

    Benefits of using soy flour:

- are introduced into the recipe mixture without changing the existing technological process;

- preserves the food and energy value of the product;

- the use of soy flour gives products juiciness, a dense structure, reduces losses during heat processing.