SOYA FLOUR Heera

Soy flour is derived from roasted soybeans finely grounded into a powder. It is a rich source of proteins, as well as iron, B vitamins and calcium, and it adds a pleasant texture and flavor to a variety of products.

Soy flour is gluten free; this makes it an excellent substitute for individuals who are sensitive to gluten.

Soy flour is a great source of high quality soy protein, dietary fiber and important bio-active components, such as isoflavones. This versatile ingredient provides a good source of iron, B vitamins and potassium. Important bio-active components found naturally in soybeans are being studied in relation to relieving menopausal symptoms, such as hot flashes, maintaining healthy bones, and preventing prostate, breast cancers, and colorectal cancer. The content and profile of bio-active components varies from product to product, depending upon how much soy protein is in the food and how the soy protein is processed.

Health benefits

In addition to the excellent nutritional value of soy protein, scientists have found that consumption of soy protein can contribute to reducing the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. A recent scientific study, “Soy fiber improves weight loss and lipid profile in overweight and obese adults”, found that those consuming soy fiber from soy flour saw significant improvements in BMI, body weight, and LDL cholesterol.  has shown that daily intake of the fiber in soy flour increases satiety The FDA has approved a health claim stating that “25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.”

• Soya flour is rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass. 

• Soya is strongly recommended for diabetics, expectant mothers, growing children, cardiac patients, weight-watchers and the aged.

• A 100 per cent vegetarian high quality protein source that does wonders for young and old.

• Especially great for growing children, as it provides critical vitamins, minerals, fibre and protein.

• Eating more high-fiber foods like fruits, vegetables, whole grains and soya nuggets helps to lose weight.

• Soya is one of the best non-fish sources of essential omega-3 fatty acids, which may help reduce the risk of coronary heart disease. 

• Soy protein may provide positive results for people with high blood pressure.

• Soy protein is beneficial to women in post-menopausal years.

• Soya is low in fat and sodium, and may help reduce the risk of heart disease. 



Culinary Uses

• Stir the soya flour once before measuring out for any recipe, as it sometimes gets caked. 

• Soya flour can be used as-is, or, for a pleasant nutty flavour, it can be toasted slightly before adding to a recipe. To do this, put the soy flour in a dry skillet and cook it, stirring occasionally, over moderate heat. 

• Soya flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. 

• It is used extensively to make fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts.

• In baked products, soya adds tenderness and moisture and helps to keep products from becoming stale.

• Products containing soya flour brown more quickly, so it is sometimes necessary to either shorten the baking time or decrease the temperature slightly. 

• For products that do not contain yeast, such as muffins and cookies, replace up to a quarter of the total amount of flour called for in a recipe with soya flour. For products that are yeast-raised, such as bread, replace up to 15 per cent of the flour called for in the recipe by placing two tablespoons of soya flour in the cup before measuring each cup of flour. Using more soya flour than this will cause breads to be too heavy and dense, since soya flour is free of gluten, the protein that gives structure to yeast-raised baked products.

• Soya flour also makes a good egg substitute in baked products. Replace one egg with 1 tablespoon of soya flour plus 1 tablespoon (15ml) of water.

• In fried foods, like doughnuts, soy flour reduces the amount of fat that is absorbed by the dough.

• Soy flour can also be used to make a quick, homemade soymilk.



Manufacturer: Heera P&B Foods Ltd, Indija

Net weight: 250g