Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 6:Other Types Of Flour Used In Baking- Their Role And Uses

Soya flour

Soya flour is versatile and nutritious. It is high in protein and is often used as a protein enhancer besides improving color and texture of baked product. Soy flour can be used to replace 15 to 30 per cent of the wheat flour in bread, rolls, cakes and cookies, and to enrich breads and cookies. Because it lacks gluten it cannot completely replace wheat flour.Soy flour enhances nutritional quality in terms of protein, fiber, fats, minerals and vitamins. Soy flour also provides several health promoting phytochemicals such as isoflavones.