So what's the difference between Soya Powder & Soy Flour?
Soy flour is made by grinding whole dry soybeans into flour in the same way wheat
kernels are ground into flour. Soy flour often contains considerable hull
material, is more coarse, and may even be raw. Soy flour is often dry-toasted
after grinding to improve flavor and digestibility. It may be used in
baking recipes.
Soya Powder is made by cooking the soybeans before grinding. Soya powder is finer
than soy flour and usually has a better flavor. It may be used to make soya milk
and it may also be used in baking recipes.
We recommend
Fearn Soya Powder
because it's made from good
quality soybeans by washing the beans in water and then
steam cooking at a maximum
temperature of 215°F. The hulls are removed to avoid grittiness and because they are
not a good source of nutrients anyway. The final step is grinding into a fine powder.
Soy Flour is better suited to use in dredging meats, mixing with other flours (including
nut flours) and baking items for which a "nuttier flavor" is preferred. Our favorite
brand is
Arrowhead Mills
Soy Flour. It's certified organic
and has a rich, sweet flavor and aroma.
The last choice is Soy Protein Isolate.
Fearn
makes a good product here
too. While Protein Isolate is nearly zero carbs, it cannot be used as
a substitute for the others as a baking option. However, it can be superb for
stretching and binding a mix, meatloaf, shake, etc, while adding no carbs and lots
of healthy protein.
Soy Flour can be found in most specialty or health areas of grocery stores. Soya
Powder and Protein Isolate can be harder to locate, but can be ordered online from
most of the lowcarb specialty shops in our Shopping
Guide.
|
