Light, rich in protein and naturally gluten-free, soy flour helps make the Fluffier, more digestible and nutritionally balanced doughs, gaining a stable place in kitchens and baking workshops.
In recent years, its use has grown due to increased attention to the new dietary requirements, such as gluten-free or low-carb diets.
However, it is not just a matter of fashion: soy flour has precise technical properties that make it a valuable ingredient in professional settings as well. Let's find out about them.
What is soy flour
Soy flour is the result of the soybean milling, a legume rich in plant protein and naturally gluten-free. It is presented with a Light color, fine texture and slightly toasted aroma, which may vary depending on the type of processing.
Widely used in oriental cuisine, soy flour is part of sweet and savory preparations. In recent years it has found its way into also in European and Italian cuisine, valued for its contribution to dough structure, baking performance and durability of the finished product, aspects that are increasingly central to modern baking.
In addition to home use, soybean flour is Increasingly present in the professional kitchen, where it is used in blends with other flours to improve dough tightness and nutritional profile. Pinsa Romana is an obvious example of this.
Types of soybean meal: what they are and how to use them
There is no single type of soy flour. Different variants can be found on the market, Obtained from different processing and with specific characteristics in terms of taste, fat content and baking behavior. Knowing the differences is helpful in choosing the one best suited to your needs, particularly in professional baking and pastry.
Here are the main types of soybean meal:
Raw soybean flour (or whole grain)
It is the most complete and nutritious type, and is produced by grinding the entire soybean seed without removing any components, not even the natural oils. It has a fat content of around 20%, and this characteristic gives it a richer and more intense flavor than other varieties. It has a creamy yellow color and a slightly grainy texture.
How to use:
- For increase the protein value and prolong the shelf life of baked goods;
- In combination with other flours to prepare bread, cookies, muffins and cakes;
- In the fresh pasta, as an addition to doughs.
Degrassed soybean meal
This is the most popular variant in professional baking. It is obtained Removing the oil from soybeans, so as to obtain a lighter, storable and stable flour.
It has a more neutral flavor, high protein content and good water-absorbing capacity. It also helps to Improving the structure of doughs, Promoting fluffiness, elasticity and evenness when baking.
How to use:
- For Increase the protein value of preparations without altering the flavor, it is in fact also the basis of many fitness products;
- As thickener For sauces, creams, and velvety soups;
- In replacement of eggs In vegan doughs.
Toasted soybean meal (kinako)
Kinako is a traditional Japanese soybean meal that has been used for centuries. It is produced by roasting the soybeans before grinding, a process that Completely transforms the flavor profile of the legume.
Roasting develops a sweet, rich flavor reminiscent of hazelnut, peanut butter, and roasted grains, eliminating the typical aftertaste of raw soybeans.
The color veers toward the golden beige or light brown. It is rich in protein, fiber, B vitamins and minerals such as iron and calcium.
How to use:
- Dusted on mochi and other Japanese sweets;
- Mixed with sugar as sweet dessert topping;
- Addition to smoothies, shakes and protein drinks For a pleasant taste;
- As an ingredient in Ice creams, parfaits and puddings.
How to use soy flour in baking
A valuable ingredient in baking, soy flour helps to enrich breads, buns and other baked goods with A better structure, longer shelf life and a more complete nutritional profile.
Its use requires some specific precautions, however, since soy does not contain gluten and behaves differently from wheat flour.
Why add soy flour to bread
Integrating soy flour into bread dough offers several advantages.
First, it significantly increases the protein content, making it Ideal for those looking for a more nutritious and satiating bread.
Soy protein also improves the structure of the crumb, making it softer and more moist, and prolongs the freshness of the product, delaying the spoilage process.
The natural sugars in soy also give the crust a deep, luscious golden color.
The recommended proportions
The basic rule when working with soy flour is not to overdo the quantities. Since it is gluten-free, Does not contribute to the formation of elastic mesh which gives structure to the bread. For this reason, it should always be used in combination with gluten-containing flours, never alone.
The ideal percentage Varies from 5% to 20% with respect to the total weight of flours in the dough. For beginners, we recommend that you start with low proportions (5-10%) and gradually increase according to your results and personal taste.
For example, in a recipe that calls for 500 g of wheat flour, 25-50 g (5-10%) can be substituted with defatted soy flour. For richer, more nutritious doughs, you can go up to 100 g (20%), but beyond this threshold the dough may be heavy and a bit too firm.
What flours to combine for a balanced dough
Soy flour does not replace conventional flours, but works synergistically to improve texture, nutritional value and final yield. The key is to choose the right match based on the type of product you want to achieve.
Here are some effective combinations:
Wheat flour type 0 or 1
Wheat flour is the basis for well-risen, elastic and voluminous doughs. The addition of soy flour improves the fluffiness, taste and durability of the product.
Rice flour
Rice flour is perfect for Lighten the dough and improve digestibility. In combination with soybeans, it helps achieve crisp on the outside and soft on the inside, with a drier, cleaner texture.
Whole grain flours
Whole wheat flours are suitable for rustic breads and recipes with a strong flavor. The combination with soy flour balances the roughness of whole wheat and helps to Increase protein intake and softness of the crumb.
In addition to the flour mixture, the management of liquid ingredients, yeast and rising times also affects the final balance. To achieve a good result, it is always advisable to Make tests on small quantities, adjusting the doses according to the workability of the dough and the type of product desired.
The nutritional characteristics of soybean meal
Its high protein content and presence of beneficial polyunsaturated fats make it a unique ingredient in the flour scene.
Its nutritional composition may vary Depending on the type and process, but in general it is confirmed as one of the most nutritious flours ever.
Average nutritional values (per 100 g of soybean flour):
- Energy: 469 kcal
- Protein: 36,8 g
- Fats: 23,5 g
- Carbohydrate: 23,4 g
- Fibre: 11.2 g (high)
Major minerals:
- Iron: 6.9 mg (contributes significantly to daily requirement)
- Soccer: 210 mg
- Phosphorus: 600 mg
- Potassium: 1660 mg
It is important to note that nutritional values can vary among different types of soybean meal: the defatted version, for example, maintains a good intake of fiber and minerals while having an obvious reduction in fat.
The unique contribution of soy flour in pinsa dough
Underlying the success of Pinsa Romana is an insight that has set the standard: the mix of three flours-wheat, rice and soybean-developed by Corrado Di Marco. Not only does this blend ensure lightness and digestibility, but it has allowed Pinsa to differentiate itself from many traditional products-first and foremost, from pizza-to become a benchmark in contemporary baking.
Within the mix, soy flour plays a key role in several respects:
Protein intake and structure
It contributes to the stability of the dough due to its high content of vegetable protein, improving its tightness and workability even without gluten.
Internal structure
Soy flour helps retain moisture, making the inside of Pinsa softer and more airy, with a smooth texture.
Increased shelf life
It slows down the hardening process after baking and keeps the freshness of the product longer, even out of the oven.
Visual performance in baking
It promotes uniform gilding and improves aesthetic and structural performance without burning.
Aromatic balance
The slightly toasted taste of soy flour rounds out the profile of the dough, removing acidic notes and leaving room for a neutral but rich base.
Di Marco professional solutions: experience, balance and innovation
Soy flour is a valuable ingredient that can improve the structure, yield, and nutritional profile of doughs. Not surprisingly, it is one of the key ingredients in the Original Pinsa Romana Di Marco.
With an in-depth knowledge of raw materials and manufacturing processes, we have developed ready-made professional blends, designed to ensure excellent results.
We also offer pre-cooked and instantly frozen bases, perfect for street food and for all activities that want to offer the original Pinsa Romana Di Marco without complications.
If you want to bring Di Marco quality and reliability to your kitchen or workshop, Contact us: we will help you choose the best solution for your professional needs.
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