HomeFlourDefatted Deodorized Soybean Flour
ПРАЙС-ЛИСТ
Questions?

Defatted Deodorized Soybean Flour

Deodorized soybean flour is produced by decomposing domestic non GMO raw materials. The flour is a valuable source of the protein which is well-balanced relative to indispensable amino acids as well as B-vitamins, PP-vitamins and a number of micro and macro elements.

There are three types of the soy flour produced:

— full fat flour – produced from the soy beans – valuable raw material for the production of the confectionary and bakery products;

— semi fat flour – produced from food grade soy mill cake – could be used as a raw material for protein improvement in bakery, confectionary, fish and meat processing industry;

— defatted flour – produced made from soybean meal – could be used as a functional additive or as the substitution of the main raw materials in fish, meat processing industries, bakery and confectionary industries.

The use of soybean flour decreases the need for additional raw materials (and, therefore, results in cost saving), decrease mass losses in the course of food product thermal processing while keeping the quality level at appropriate level.

Soybean flour is used in production of sausages, breakfast flakes, cookies, biscuits, semi-ready food products, bakery products, pasta, cereals as well as in production of substitutions of dry defatted whole milk.

Soybean flour is used in production of sausages, breakfast flakes, cookies, biscuits, semi-ready food products, bakery products, pasta, cereals as well as in production of substitutions of dry defatted milk.

At present, soybean flour is intensively used in fodder production industry, specifically, in production of substitutions of whole milk.

Recommended percentage of added deodorized soybean flour amounts to 2-5% of ready product mass depending on the kind of the product, recipe, quality of initial raw materials and the customers’ requirements to ready product.

 

Efficiency of Usage:

 

1. The use of the Product In Bakery Industry:

● prevents water from moving from starch to gluten thereby delaying bread staling;

● ensures whitening of breadcrumb due to keeping lipoxygenase enzyme active;

● improves the emulsification and dispersion of fat in liquid unleavened dough and yeast dough;

● improves the dough treatment and makes the dough more suitable for machine processing;

● improves the elasticity of breadcrumb thanks to high moisture-retaining power;

● prevents water from moving from starch to gluten thereby delaying bread staling;

● add elasticity and hardness to breadcrumb;

● improves the consistency of products;

● improves the qualities of the bread browning.

 

2. The use of the Product In Confectionary Industry:

● reduces the amount of frying oil absorbed by products and so the color of bread crusts improves;

● makes it possible to use less eggs, milk, and fats; add tenderness to the dough; makes it possible to separate easily the product from the baking mould;

● in case of flaky pastry adds viscosity and assist in dough emulsification;

● in cakes and muffins with high fat content ensures fine porosity and improves the volumes of the products.

 

3. The use of the Product In Meat and Fish Processing Industry:

● due to high water binding capacity and fat-emulsion ability the product losses in the course of the production can be significantly reduced particularly in the course of thermal processing, as a result the production costs lower without any deterioration in quality;

● makes it possible to produce more balanced products relative to their nutritional qualities.