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Defatted Soya Flour – Toasted – Food Grade is obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing toasting and grinding in a pneumatic mill to requisite particle size to get a fine powder of creamish yellow color.
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Defatted Soya Flour – Toasted – Food Grade is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins.
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Application :-
Used in manufacturing of Processed Food Stuffs, Baked Goods, Cookies, In Fortification of Cereals, Snack Foods, Dietetic Foods, Baby Foods, Imparts functional characteristics like emulsification, thickening, dispersibility & water binding. Readily Wettable.
Product | Usage | Advantage |
Baked Goods | 5%- 10 % | Improvement of crumb body crust color toasting -characteristics. Increasing the protein content of baked goods. |
Cookies | 10 – 15% | Improves machining produces a cookie with crisp bite. Raising the protein content quality of cookies. Reduce the moisture of the finished piece to a low level to give it a long shelf life. |
In fortification of Cereals, Snack foods. | 5 – 25% | Improves Protein Content of Processed food, biscuits, Bakery ingredients, Prepared mixes, Hypo allergic milk, Candy products, Special diet foods & Alimentary pastes. |
Antibiotics | ? | As a base material for fermentation for making antibiotics. As a Nutrient for bacteria culture. |
Baby Food | 5 – 15 % | Improves structure & Protein Enhancement. |
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Packing & Storage :- In Soya Milk, Soy-Yogurt, Soy-Paneer (TOFU), Packing & Storage :- 50 Kg HDPE / 25 Kg Paper Bags. .
Storage & Shelf Life:- 1 Year if stored in clean, dry, infestation free area in unopened bag. Store in clean, dry, infestation free area in unopened bag.
Particle Size: Particle Size : 80-200 Mesh..
| Specification of Toasted Soya Flour (50%) Protein | |
| Moisture | 10% |
| Fiber | 3.5% |
| Fat | 1.2% |
| Sand Silica | 0.4% |
| Protein | 50% |
| Total Ash | 6.50% |
| Urease U/A | 0.30% |
| PDI | NA |
| NSI | 20-35 |
| Particle Size | 90% Pass thr. 60 Mesh |
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| Specification of UnToasted Soya Flour (50%) Protein | |
| Moisture | 10% |
| Fiber | 3.5% |
| Fat | 1.2% |
| Sand Silica | 0.4% |
| Protein | 50% |
| Total Ash | 6.50% |
| Urease U/A | 1.90% |
| PDI | 65-80 |
| NSI | 60-70 |
| Particle Size | 90% Pass thr. 60 Mesh |
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| Specification of Toasted Soya Flour (52%) Protein | |
| Moisture | 8% |
| Fiber | 3.5% |
| Fat | 1.2% |
| Sand Silica | 0.4% |
| Protein | 52% |
| Total Ash | 6.50% |
| Urease U/A | 0.30% |
| PDI | NA |
| NSI | 20-35 |
| Particle Size | 90% Pass thr. 60 Mesh |
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| Specification of UnToasted Soya Flour (52%) Protein | |
| Moisture | 8% |
| Fiber | 3.5% |
| Fat | 1.2% |
| Sand Silica | 0.4% |
| Protein | 52% |
| Total Ash | 6.50% |
| Urease U/A | 1.90% |
| PDI | 65-80 |
| NSI | 60-70 |
| Particle Size | 90% Pass thr. 60 Mesh |
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