Soy flour: benefit or harm?

Soybean flour is a food valuable product, which is made from meal or seeds. Compared with other types of flour milling products is characterized by a high content of minerals and protein. The production of soy flour has some differences from the production of cereals: corn, rice, rye. These seeds have a high fat content, and their preparation requires preliminary preparation.

It is generally accepted that soy flour is a product obtained from a representative of the legume family, but this is not so. In flour, in addition to the soy beans themselves, added cake and cake. The countries of the East Asian region are characterized by the greatest consumption of soy and food from it.

What is the use?

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

Features of the composition affect the difference in use. Soy seeds contain 40 percent of protein, which are similar in composition to amino acids with meat products, while comparable with milk casein in terms of assimilation. In the production of soybeans, edible vegetable oil is isolated, and the preparation of the insulator and the protein concentrate is accompanied by a cake residue. In many countries, soy milk and sour-milk products are widely spread.

Soy flour: composition

Among the advantages, it is first of all a rich chemical composition. In addition to the main trace elements, iron, sodium, phosphorus, potassium and others are present in soy. Also, many attract a set of vitamins: thiamin, beta-carotene, vitamins E, PP, A.

In the production of soy flour, special attention is paid to the preservation of the maximum amount of fiber, minerals and vitamins. In fact, beans are cleaned only from the shell, since it can affect storage, causing a rancid taste. Fiber is an important element that helps cleanse the human body, relieving the intestines of toxins and harmful substances.

In the diet of vegetarians and people controlling their weight, soy flour becomes an indispensable assistant, thanks to the high protein content. These beans are involved in the restoration of normal fat metabolism, which leads to a decrease in body weight.

In the composition of this nutritional product there is vitamin B4, which reduces the likelihood of the appearance of cholelithiasis.

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 brain in a child.

Women of reproductive age should be careful in using dishes from such flour, since excessive consumption can lead to violations of the menstrual cycle.

For anyone, too much enthusiasm for soy products is fraught with malfunctioning of the reproductive and nervous system, impaired immunity, accelerating the aging process.

Nutritionists are advised to stick to the measure in everything. Soy flour is also an exception, recipes of dishes from which are very diverse, but still should not form the basis of nutrition.

Manufacturing

In the production of flour from soybeans today are three main varieties: skim, semi-fat and uncooked. The latter is made from whole soybean seeds. The middle variant is obtained from the residues produced after pressing the oil. From soybean sprat, low-fat flour is obtained, its basis is the substances remaining after the extracted oil production. According to the contents of fiber it is necessary to distinguish two varieties - the first and the highest.

Non-fatty soy flour, obtained without thermal additional processing, is also called nondisodized. 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, because aromatic substances are destroyed from the influence of high temperatures, in addition, there are no extraneous aromas and flavor of beans. Semi-skimmed and fat-free flour is produced only in a deodorized form.