Using soybean flour for making breads and any other bakery products lessens the cost of production, but increases the quality.

Non-fat White soybean flour increases the capacity of water holding of the dough during the cooking process. Therefore; it increases the shelf-life of the product. It strengthens the form of dough, helps making breads with homogeneous pores and makes them crispy. Soybean flour contains sugar; so breads made out of soybean flour has well-fried crusts and a nice color. It decreases the costs of production, but increases the amount of protein within breads.

What are the benefits of soybean flour?

You may use soybean flour in a wide range of products such as baklava, pastry, ravioli, meat pastry, and puff dough. Dough prepared by using soybean flour can be perfectly rolled out. Flaked pastry thin layered with roller pin cannot be easily come apart. These flaked pastries have more humidity rate; therefore they won’t become stale in a short period of time.The same rule is applicable for any other products prepared by using soybean flour. They all have long shelf-life.

When 3% of non-fat white soybean flour is added to the dough of bakeries such as donuts, the oil intake of these products during the cooking and frying process decreases.

You may use non-fat white soybean flour for making biscuits, cookies and baby formulas.

Soybean for helps preventing osteoporosis, prostate, and decreases the risk of various cancer types such as breast, gastric and cell cancers. Soybean flour used with wheat flour provides high protein efficiency ratio (PER) which is close to the PER of milk.