Baking with Soy Flour

Have you tried baking with soy flour? Our Baking with Soy Flour educational video shares how you can capture the protein power of defatted soy flour in your baking. Thanks to U.S. Department of Agriculture Foreign Market Development funding, our video explains how soy offers a great protein value as well as taste! Baker’s Growth expert Kirk O’Donnell, Ph.D., shares more than 35 years of experience as he showcases how soy flour can provide an increased yield, longer shelf life, more pleasing taste and more in delicious baked goods!

[@elezabeththomas5250]

You forgot to mention the great fiber content in soy flour which is one of the main reasons I use soy flour in baked goods. It has increased in price exponentially the last decade though.

[@Charisabraham]

Wish this was available world wide.

[@princessdoddie]

Hey Kirk O'Donnell, how 'bout answering some of the questions being posted. 😃
Good to see you're still around!
I always wondered what happened to you after AIB...you were my bread instructor back in '95.

[@DeezNuts-sq5kp]

I made my first soy flour muffins, 1/3 soy flour to 2/3 oat flour. Inspires me to keep trying new recipes.

[@blessedeternally2666]

Would you mind sharing the recipe, thanks

[@FathomlessJoy]

Thank you so much for this video. Can I mix soy flour with savory bullion and steam for a plant meat texture? Like they do with wheat gluten?

[@arohani]

but like where can I buy different kind of flours with different degres of PDI? its impossible to find in. Germany

[@rizikiedward7686]

Thank you a lot now understand the uses if soyflour in making bread and donut is it true soyflour increase weight of bread and donut when using for baking?
Which percentage needed for soyflour in baking

[@JonathanAmoah-cj6zh]

Hi

[@plantstho6599]

I need a good source for cheap soy flour.

[@blessedeternally2666]

Right

[@thonycolo]

can you get same results by using black soybean flour obtained by just blending the beans to a fine flour texture?

[@JonathanAmoah-cj6zh]

Hi

[@plantstho6599]

Would have to experiment. As far as I'm aware, you need to soak the beans first, then bake all that moisture out of them and THEN blend them. You can blend old fashioned oats into flour. But what you're talking about doing with soy would be equivalent to blending steel cut oats straight out of the bag. I don't think it would go over well once you added water. But I'm open to being proven wrong.
Edit: I saw another video immediately after this one that proved me wrong. You just need to roast the beans first before blending.

[@usharege]

Please give recipe for making bread with soyabean flour & All purpose flour at home. Thanks

[@naveedali1406]

This seems too good to be true, there has to be catch. Right now in Pakistan wheat flour is 160-180 PKR per kg bcz of pandemic, Ukraine war and large scale floods and in part war on t3rror. 180 is a lot, it should be around 60-70, but soybean is around 120 per kg, soybean has way more protein and fat, and we have a problem of stunted growth, if we can grow soybean locally and make bread, biscuits and roti/naan/tortilla then maybe we can solve this issue.

[@nathleflutiste]

Well, there isn't any really. Soy is just that good compared to wheat. It's crazy to think about all the things we could do that are just way better and we don't, just because there lobbies that don't want to lose their money.
I would add, that to produce one kg of wheat, you need 1,5 thousand litres/liters of water, against 0,9 thousand litres/liters for soy, just so you can see the impact on the environment.
Additionally, one other flour that could really be interesting is the one from hemp seed, with very good amount nutrients and even better water consumption value than soy.

[@jamieslate]

but does it TASTE good?