Soybean Flour

Name:
Soybean Flour
Detailed information:
A fine-ground powder having a particle size of 100 mesh or less, made by steaming soybeans to inactive enzymes, followed by removal of hulls and mechanical grinding. It contains 40–50% protein, about 20% fat, and 5% moisture. Defatted flours are made by extraction with hexane to remove the oil. The flakes produced are used chiefly for animal feeds but the full-fat flour has become an increasingly important factor in high-protein food products, especially textured proteins and meat analogs.