Baked products containing soy flour tend to brown more quickly, so it may be necessary to shorten baking time or lower the temperature just slightly. Although soy flour has not yet found its way into many family kitchens, it is used extensively by the food industry. Soy flour turns up in an amazing array of food products, including fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts. Some meat loaves and other prepared meat products use soy flour. In your own kitchen, use soy flour to thicken gravies and cream sauces, to make homemade soymilk, or add it to a variety of baked foods.
Soy flour gives homebaked goods a protein boost.
It also keeps baked goods from becoming stale. In fried foods, like doughnuts, soy flour reduces the amount of fat that is absorbed by the dough. It adds a rich color, fine texture, tenderness and moistness to baked goods. Since soy flour is free of gluten, which gives structure to yeast-raised breads, soy flour cannot replace all of the wheat or rye flour in a bread recipe. However, using about 15 percent soy flour in a recipe produces a dense bread with a nutty flavor and a wonderful moist quality.