Soy Flour Debittered 500g
FG Roberts Gluten Free Debittered Soy Flour is a pure, steam stabilised soy flour which is widely used in a range of bakery applications including breads, cakes, muffins, biscuits, Christmas puddings, batters, crumbings, coatings, doughnuts. It provides protein, other nutritional properties, colour, flavour, and a variety of technical benefits. FG Roberts Debittered Soy Flour is slightly darker in colour than other gluten free flours and has a sweet, lightly roasted peanut/nut flavour. Depending upon the required colour and flavour of the end product this product can be used in breads, cakes, biscuits, thickenings, dessert toppings, batters and pastries. Added, for example, to a wholemeal bread at up to 25% of the flour, the de-bittered soy flour produces an extremely filling, deep golden coloured loaf bread.
Debittered soy flour soaks up far more water than normal wheat flour: about 2.5 to 3 times its own weight. A factor which needs to be accommodated at usage rates above 10 to 12%. Optimum utilisation levels for most purposes are about 5 to 12% of wheat flour. Extensive baking and taste trials have confirmed that optimum flavour, colour and texture are achieved at this level. Full fat soy flour used at 5% on the weight of the fat in the product (for example, a cake) can extend the shelf-life of the fat and consequently the cake by 2 to 3 times the shelf-life without the soy. Whilst higher proportions of soy may be used, structure becomes heavier, as soy will not rise in its own right, and soy flavour and colour, though neither unpleasant nor undesirable, may become intrusive. Debittered soy flour has virtually no starch so it cannot be used as a direct substitute for baking flours. It gives the appearance of ‘thickening’ products, but it does so by absorbing and emulsifying both water and fat.