Are there functional advantages of soy flour in baked goods other than the health benefits?
Yes, soy flour has been reported to have beneficial properties in baked goods such as bread. The health benefits of soy protein have been well documented in the media. Recent studies have shown that isoflavones, a phytonutrient found in soy beans, inhibit the growth of cancer cells, lower blood cholesterol, stimulate bone formation and reduce menoposal symptoms in women. Studies have also shown soy flour to exhibit functional properties in baked goods. There are many soy ingredients available to bakers including de-fatted soy flour (which is the most widely used) full-fat soy flour, soy protein concentrates and soy protein isolates. Unheated soy flour contains enzymes such as lipoxygenase. The lipoxygenase affects the bread by; 1) Bleaching the carotenoid pigments in flour resulting in a whiter bread and 2) Strengthening the dough. Soy flour has also been reported to slow the rate of staling by reducing firmness and moisture loss in bread. The levels of soy flour used in bakery applica
