WASHOKU - Japanese Food Culture and Cuisine: daizuko

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daizuko 大豆粉 soybean flour, soy flour

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The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil.
Soybeans are also the primary ingredient involved in the production of soy sauce (shoyu).

Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize denaturation of the protein to retain a high protein dispersibility index, for uses such as food extrusion of textured vegetable protein. It is the starting material for production of soy concentrate and soy protein isolate.

Soy flour is made by roasting the soybean, removing the coat, and grinding into a flour. Soy flour is manufactured with different fat levels.

Defatted soy flour is obtained from solvent extracted flakes, and contains less than 1% oil.
"Natural or full-fat soy flour is made from unextracted, dehulled beans, and contains about 18% to 20% oil." Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual hammer mill. Full-fat soy flour has a lower protein concentration then defatted flour.
Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.
Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.
Soy flour has 50% protein and 5% fiber. It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than wheat flour. It does not contain gluten. As a result, yeast-raised breads made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents staling in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.
Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.
Kinako is a soy flour used in Japanese cuisine.
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daizu udon　大豆うどん Udon noodles with soybean flour

. WKD : daizu 小豆 soy beans .

. kinako　黄な粉 "yellow flour" from roasted soy beans .

The latest fad is now flour from soybeans for noodles and baking.

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source :　www.dietdiet.info

daizu men　大豆麺　soybean noodles
noodles made from percent soybean flour. They have less sugar than normal Chinese noodles, less calories and more fibers, so they are good for your diet.

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Otsuka Pharmaceutical Co. - SoyCarat snacks
source :　www.otsuka.co.jp

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Kuriyama snacks with soybean flour

Kuriyama Beika Co. 栗山米菓 in Niigata
source :　kuriyamaoffice.html

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scones from soybean flour, prepared in a home bakery

Sugar is reduced by about 60 percent, but the isoflavones are available.

Panasonic Corp.
source : panasonic.jp/bakery

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More products with daizuko flour
. . . CLICK here for Photos !

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Related words

***** . WKD : daizu 小豆 soy beans .

. WASHOKU - GENERAL INFORMATION .

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