Label
All
0
Clear all filters
Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Although it can be used to create breads for people with wheat protein allergies, soy flour, in commercial bread making, is generally used in very small amounts in combination with wheat flours to improve crumb, give excellent toasting quality, increase nutritional value, and prolong shelf life. Soy flour is approximately 50 percent protein and contains more fat than most other flours. Commercial bakeries that use soy flour tend to use the low-fat variety; full-fat soy flour is used mainly in sweet goods where it can comprise up to 12 percent of the total flour weight. Enzyme-active soy flour is soy flour that has not been heat-treated as much as other soy flours thereby retaining some of its enzymes, specifically lipoxygenase. Lipoxygenases function as bleaching agents on the carotenoid pigments of flour to produce a whiter crumb color; they may also improve dough strength and mixing tolerance. The Food and Drug Administration (FDA) sets a maximum usage level for enzyme-active soy flour at .5 percent of the total flour weight.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title