{"id":3639,"date":"2025-12-17T17:48:12","date_gmt":"2025-12-17T16:48:12","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=3639"},"modified":"2026-05-06T12:29:55","modified_gmt":"2026-05-06T10:29:55","slug":"soybean-meal-guide","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/notizie\/farina-di-soia-guida","title":{"rendered":"Soybean meal: complete guide to types, properties and uses"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Light, rich in protein and naturally gluten-free, soy flour helps make the <strong>Fluffier, more digestible and nutritionally balanced doughs<\/strong>, gaining a stable place in kitchens and baking workshops.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In recent years, its use has grown due to increased attention to the <strong>new dietary requirements<\/strong>, such as gluten-free or low-carb diets.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What is soy flour<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Soy flour is the result of the <strong>soybean milling<\/strong>, a legume rich in plant protein and naturally gluten-free. It is presented with a <strong>Light color, fine texture and slightly toasted aroma<\/strong>, which may vary depending on the type of processing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Widely used in oriental cuisine, soy flour is part of sweet and savory preparations. In recent years it has found its way into <strong>also in European and Italian cuisine<\/strong>, valued for its contribution to dough structure, baking performance and durability of the finished product, aspects that are increasingly central to modern baking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In addition to home use, soybean flour is <strong>Increasingly present in the professional kitchen<\/strong>, where it is used in blends with other flours to improve dough tightness and nutritional profile. Pinsa Romana is an obvious example of this.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Types of soybean meal: what they are and how to use them<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">There is no single type of soy flour. Different variants can be found on the market, <strong>Obtained from different processing and with specific characteristics<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here are the main types of soybean meal:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Raw soybean flour (or whole grain)<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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 <strong>around 20%,<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How to use:<br><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>For <strong>increase the protein value<\/strong> and prolong the shelf life of baked goods;<\/li>\n\n\n\n<li>In combination with other flours to prepare <strong>bread, cookies, muffins and cakes<\/strong>;<\/li>\n\n\n\n<li>In the <strong>fresh pasta<\/strong>, as an addition to doughs.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Degrassed soybean meal<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is the most popular variant in professional baking. It is obtained <strong>Removing the oil from soybeans<\/strong>, so as to obtain a lighter, storable and stable flour.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It has a more neutral flavor, high protein content and good water-absorbing capacity. It also helps to <strong>Improving the structure of doughs,<\/strong> Promoting fluffiness, elasticity and evenness when baking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How to use:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>For <strong>Increase the protein value of preparations<\/strong> without altering the flavor, it is in fact also the basis of many fitness products;&nbsp;<\/li>\n\n\n\n<li>As <strong>thickener<\/strong> For sauces, creams, and velvety soups;&nbsp;<\/li>\n\n\n\n<li>In <strong>replacement of eggs<\/strong> In vegan doughs.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Toasted soybean meal (kinako)<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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 <strong>Completely transforms the flavor profile of the legume.<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roasting develops a sweet, rich flavor reminiscent of hazelnut, peanut butter, and roasted grains, eliminating the typical aftertaste of raw soybeans.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The color veers toward <strong>the golden beige or light brown<\/strong>. It is rich in protein, fiber, B vitamins and minerals such as iron and calcium.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How to use:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dusted on <strong>mochi and other Japanese sweets<\/strong>;<\/li>\n\n\n\n<li>Mixed with sugar as <strong>sweet dessert topping<\/strong>;<\/li>\n\n\n\n<li>Addition to <strong>smoothies, shakes and protein drinks<\/strong> For a pleasant taste;<\/li>\n\n\n\n<li>As an ingredient in <strong>Ice creams, parfaits and puddings.<\/strong><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to use soy flour in baking<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A valuable ingredient in baking, soy flour helps to enrich breads, buns and other baked goods with <strong>A better structure, longer shelf life and a more complete nutritional profile<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its use requires some specific precautions, however, since soy does not contain gluten and behaves differently from wheat flour.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why add soy flour to bread<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Integrating soy flour into bread dough offers several advantages.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">First, it significantly increases the protein content, making it <strong>Ideal for those looking for a more nutritious and satiating bread<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The natural sugars in soy also give the crust a deep, luscious golden color.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The recommended proportions<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The basic rule when working with soy flour is not to overdo the quantities. Since it is gluten-free, <strong>Does not contribute to the formation of elastic mesh<\/strong> which gives structure to the bread. For this reason, it should always be used in combination with gluten-containing flours, never alone.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The ideal percentage <strong>Varies from 5% to 20% with respect to the total weight of flours in the dough<\/strong>. For beginners, we recommend that you start with low proportions (5-10%) and gradually increase according to your results and personal taste.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What flours to combine for a balanced dough<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Soy flour does not replace conventional flours, but works synergistically to improve texture, nutritional value and final yield. The key is to choose <strong>the right match based on the type of product you want to achieve.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here are some effective combinations:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Wheat flour type 0 or 1<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Rice flour<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Rice flour is perfect for <strong>Lighten the dough and improve digestibility<\/strong>. In combination with soybeans, it helps achieve crisp on the outside and soft on the inside, with a drier, cleaner texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Whole grain flours<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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 <strong>Increase protein intake and softness of the crumb.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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 <strong>Make tests on small quantities<\/strong>, adjusting the doses according to the workability of the dough and the type of product desired.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The nutritional characteristics of soybean meal<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Its high protein content and presence of beneficial polyunsaturated fats make it a unique ingredient in the flour scene.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its nutritional composition may vary <strong>Depending on the type and process<\/strong>, but in general it is confirmed as one of the most nutritious flours ever.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Average nutritional values (per 100 g of soybean flour):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Energy<\/strong>: 469 kcal<\/li>\n\n\n\n<li><strong>Protein<\/strong>: 36,8 g<\/li>\n\n\n\n<li><strong>Fats<\/strong>: 23,5 g<\/li>\n\n\n\n<li><strong>Carbohydrate<\/strong>: 23,4 g<\/li>\n\n\n\n<li><strong>Fibre<\/strong>: 11.2 g (high)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Major minerals:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Iron<\/strong>: 6.9 mg (contributes significantly to daily requirement)<\/li>\n\n\n\n<li><strong>Soccer<\/strong>: 210 mg<\/li>\n\n\n\n<li><strong>Phosphorus<\/strong>: 600 mg<\/li>\n\n\n\n<li><strong>Potassium<\/strong>: 1660 mg<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The unique contribution of soy flour in pinsa dough<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Underlying the success of Pinsa Romana is an insight that has set the standard: <strong>the mix of three flours-wheat, rice and soybean-developed by Corrado Di Marco.<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Within the mix, soy flour plays a key role in several respects:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Protein intake and structure<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It contributes to the stability of the dough due to its high content of vegetable protein, improving its tightness and workability even without gluten.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Internal structure<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Soy flour helps retain moisture, making the inside of Pinsa softer and more airy, with a smooth texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Increased shelf life<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It slows down the hardening process after baking and keeps the freshness of the product longer, even out of the oven.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Visual performance in baking<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It promotes uniform gilding and improves aesthetic and structural performance without burning.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Aromatic balance<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Di Marco professional solutions: experience, balance and innovation<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With an in-depth knowledge of raw materials and manufacturing processes, we have developed <a href=\"https:\/\/www.dimarco.it\/en\/the-products\/the-flours\/\">ready-made professional blends<\/a>, designed to ensure excellent results.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We also offer <a href=\"https:\/\/www.dimarco.it\/en\/the-products\/the-basics\/\"><strong>pre-cooked and instantly frozen bases<\/strong><\/a>, perfect for street food and for all activities that want to offer the original Pinsa Romana Di Marco without complications.<br>If you want to bring Di Marco quality and reliability to your kitchen or workshop, <a href=\"https:\/\/www.dimarco.it\/en\/contacts\/\">Contact us<\/a>: we will help you choose the best solution for your professional needs.<\/p>","protected":false},"excerpt":{"rendered":"<p>Leggera, ricca di proteine e naturalmente senza glutine, la farina di soia aiuta a rendere gli impasti pi\u00f9 soffici, digeribili ed equilibrati dal punto di vista nutrizionale, conquistando un posto stabile nelle cucine e nei laboratori di panificazione.&nbsp; Negli ultimi anni, il suo utilizzo \u00e8 cresciuto grazie alla maggiore attenzione verso le nuove esigenze alimentari, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3640,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-3639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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