Thus, extra water added to dough with soy flour improves handling. Because of this trait, baked goods stay fresh longer due to increased water absorption and moisture retention. When a defatted soy flour is used the liquid usually must be increased. Be sure to sift soy flour before lightly piling it into a measuring cup. Defatted soy flour is fluffy and scatters readily when being sifted.
Baked products using soy flour have a more rich and golden color.
They also tend to brown faster due to the protein content, so lowering the oven temperature by 25 degrees or decreasing baking time is necessary. Substituting all soy flour for wheat or rye flour in a recipe is not recommended because soy flour lacks gluten. The addition of wheat gluten when using soy flour in yeast-raised dough can be helpful for best results. However, soy flour can easily be used in making rich, soft yeast breads, rolls and quick breads. Anne Patterson helps manage a soybean farm, is a registered dietitian and head of Nutrition Advantage, a food and nutrition consulting company.