Flour soy: benefit or harm?

Flour soy is a valuable food product, which is made of meal or seed. In comparison with other types of flour products different high content of mineral substances and protein. Manufacturer of soy flour has some differences from the production of cereals: maize, rice, rye. These seeds have a high fat content, and processing the preliminary training is required.

It is considered that flour, soybean – a product obtained from a representative of the legume family, but it's not. Flour, other than ground soy beans added to the meal & cake. Countries in the East Asian region have the highest consumption of soy and dishes with it.

What is the use?

Previously, this product was considered optimal for human nutrition, diabetes and adhering to a proper diet, as it does not have any side effects and can be included in the diet of older people and young children with special menus.

The Characteristics of the composition have an impact on the difference in use. Soybean seeds contain 40 percent protein, composition of amino acids similar to meat products, are comparable with the milk casein degree of assimilation. In the production of isolated soybean edible vegetable oil and in the production of insulator and protein concentrate is pomace residue. In many countries the spread of soy milk and dairy products.

Soy flour: composition

Among the advantages is to provide a first rich chemical composition. In addition to the main trace elements present in the soybean iron, sodium, phosphorus, potassium and others. Also many people are the vitamins: thiamine, beta-carotene, vitamins E, PP, A.

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In the production of soy flour, special attention is paid to preserve the maximum amount of fiber, minerals and vitamins. In fact, beans are only cleaned from the shell, as it can have an impact on storage, causing a rancid taste. Fiber is an important element that helps cleanse the human body, ridding the bowel of toxins and harmful substances.

In the diet of vegetarians and people who control their weight, flour of soy, it becomes indispensable, due to the high content of protein. These beans are taking part in the restoration of normal metabolism of fats, leading to weight loss.

As part of the nutritional product includes a vitamin B4, which reduces the likelihood of gallstone disease.

What you should pay attention

According to scientists, the soy flour contains isoflavones, which increase the risk of miscarriage in pregnant women and can negatively affect the brain development of the child.

Women of reproductive age should exercise caution in the use of dishes of a meal, as excessive intake can lead to menstrual irregularities.

For any person too much fascination with soy products is fraught with failures in the reproductive and nervous system, disorders of the immune system, acceleration of the aging process.

Nutritionists advise to adhere to moderation in all things. Is no exception and soy flour recipes of which are very diverse, but still should not be the basis of power.

Manufacturer

In the production of flour from soybeans today, there are three main varieties: low-fat, poluobnazhennaya and untrimmed. The latter is made from whole soybean seeds. Medium variant is produced from residues generated after extraction of oil. From soy sprat happens defatted flour, its basis is the substance remaining after the extracted oil wear. For fiber it is necessary to highlight two varieties – the first and highest.

Full fat flour soy flour produced without additional heat treatment, also called nodestoremove. Due to this it acquires the taste of soybeans and a specific smell.

Flour is produced from the seeds subjected to preliminary treatment with hot steam. It has no soybean odor, as aromatic substances are destroyed by the effect of high temperatures, in addition, there are no extraneous flavors and taste of the beans. Poluobnazhennaya and defatted flour is made only in deodorized form.