Organic Full Fat Soya Flour is obtained by using the best quality soyabean seeds as raw material. Soyabeans go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally by the process of grinding of flakes we get off-white to light yellowish coloured full fat soya flour. The entire process is performed under strict process parameters to retain the activity of natural enzyme like lipoxygenase, which is responsible for bleaching, to improve the whiteness of bakery products like bread, buns, etc. The addition of full fat soya flour into various flour mixes and baking mixes results in lightening the colour of finished products and is also used for fortification of proteins.
Functional/Nutritional Properties :
Rich source of soya proteins & Soya Oil
Excellent source of soya lecithin, tocopherol, minerals, isoflavones, etc.
Good source of dietary fibre
Highly digestive and adulteration-free
Good shelf life & oxidative stability
Acts as an improver
It is used in gluten and gluten free cooking like to improve flavor
Adds a wonderful moist quality to baked goods
Reduce the amount of fat absorbed when used in fried foods
It has binding properties, so it can reduce the need for other binding ingredients in baking
Breads, buns, bagels, rusk, toast/rolls, ready flour mixes, baking improvers, food mixes, nutrition foods, baby foods, spreads & savories, dietetic foods, as a thickening agent in cooked dishes. As a conditioner in bread dough and replacer for eggs and dairy solids.