Soy flour is among the most versatile and valuable ingredients in the food manufacturing industry, and is used in everything from bakery products to beverages, from cereals to soups and sauces, from pasta to processed meat.
In bakery applications, soy flour can help increase yield and moisture retention, boost nutritional value, decrease cooking loss and improve dough conditioning. In other products, it generally improves functional properties by serving as a conditioner, moisture retainer, antioxidant and/or extender.
Soy flour is also successfully used as an emulsifier in many products, from non-dairy frozen desserts to salad dressings.
Soy is the only widely available plant-based protein that is considered a complete source of protein, comparable in protein quality to meat, milk and eggs.