Soy Flour Protein Content: What You Need To Know (2025)

Soy flour is made from soya beans after the oil has been extracted. It is a source of protein, containing around 50% protein, compared to 12g of protein per 100g in wheat flour. Soy flour is used in meat-analogue recipes, as well as in some dietary and gluten-free biscuits.

Soy flour has 316% more protein than wheat flour

Soy flour is made from soya beans after the oil has been extracted. It is a source of protein, containing around 50% protein, compared to wheat flour's 12g of protein per 100g. This means that soy flour has 316% more protein than wheat flour.

Soy flour is the least-processed of soybean protein products and is an effective water-holder. It is used in meat-analogue recipes, such as dietary and gluten-free biscuits, due to its functional properties, including water-holding, gelling, fat-absorbing, and emulsifying capacities.

Defatted soy flour, produced by grinding defatted soy flakes, has a protein content of about 50%. Soybean protein concentrate and isolate, which are richer in protein, are made by fractionating these defatted soy flakes. An extraction process can be used to produce isolated soy protein (ISP), which contains 90-95% protein and exhibits almost no 'beany' flavour.

Soy flour is made from soya beans

Soy flour is produced by grinding the soy flakes to very fine particles, so that 97% of the product passes through a 100-mesh screen. The more moist heat treatment the soy flour undergoes, the higher the protein quality and nutritional value, and the lower the protein solubility or dispersibility. Soy flour is also used in Western bread making due to its improving effects on dough handling and product quality.

There are several types of soy flour available, including full-fat, defatted, toasted flour, etc. Defatted soy flour, produced by grinding defatted soy flakes, has a protein content of about 50%. Soybean protein concentrate and isolate, which are richer in protein, are made by fractionating these defatted soy flakes. Mechanically extracted soy flour is made by grinding the low-fat presscake from soybeans that have been crushed, steamed, and hydraulic- or expeller-pressed to extract their oil. Solvent-extracted soy flour is made by grinding the defatted flakes or meal remaining after removing the oil from crushed soybeans using hexane or other chemical solvents.

Soy flour is a valuable ingredient in some dietary and gluten-free biscuits

Soy flour is the least-processed of soybean protein products. It is an effective water-holder and has the capacity for fat emulsification and increased fluid viscosity and gelation. It is used in meat-analogue recipes, as it has functional properties such as water-holding, gelling, fat-absorbing, and emulsifying capacities.

Soy flour is an effective water-holder

Soy flour is the least-processed of soybean protein products. An extraction process is used to dissolve and then precipitate certain protein fractions from the soy flour to produce isolated soy protein (ISP). This material contains 90-95% protein and exhibits almost no 'beany' flavour.

Soy is used in meat-analogue recipes in the form of soy flour, soy protein concentrate, and soy protein isolate. Soy ingredients are the most commonly used in meat analogues because of their characteristic functional properties, such as water-holding, gelling, fat-absorbing, and emulsifying capacities.

Soy flour has limited ability to participate in protein-protein interactions

Soy flour is made from soya beans after the oil has been extracted. It is a source of protein, with a protein content of about 50%. Soy flour has 316% more protein than wheat flour, which has 12g of protein per 100g. Soy flour has 49.8g of protein per 100g.

However, despite its high protein content, soy flour has limited ability to participate in protein-protein interactions or fat emulsification. This is because it is an effective water-holder. To improve its ability to participate in protein-protein interactions, soy flour may be partially purified by removing much of the carbohydrate.

Soy flour is the least-processed of soybean protein products. It is used in meat-analogue recipes, as it has functional properties such as water-holding, gelling, fat-absorbing, and emulsifying capacities. An extraction process can be used to dissolve and then precipitate certain protein fractions from the soy flour to produce isolated soy protein (ISP), which contains 90-95% protein and exhibits almost no 'beany' flavour.

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