Organic low 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, extracting, flaking, and finally by the process of grinding of flakes, we get off-white to whitish colour soya flour. It is a high protein, low fat product and is well-known for its nutritional values.
Excellent source of plant protein
Maintains the balance of essential amino acids
Excellent source of minerals and fibres
Gives functional properties like higher water absorption and binding, emulsification, solubility and thickening.
In baking applications it provides – Improved texture, Retained freshness,
Thickening agent for soups and gravies, Egg substitution & Added moisture to baked goods.
In addition to this, it gives blander and whiter products that won’t distort taste and color & possess good
stability in both high and low pH systems.
It imparts functional properties like higher water absorption and binding, emulsication, solubility and thickening.