Other grades of this product :
| Soybean Flour Basic information |
| Soybean Flour Chemical Properties |
| storage temp. | -10 to -25°C | | form | lyophilized powder | | color | Cream coloured powder | | EPA Substance Registry System | Soybean flour (68513-95-1) |
| Soybean Flour Usage And Synthesis |
| Uses | Soybean Flour is the flour made from defatted soybean, having a protein content in excess of 50%. It is used in doughnuts, cereal, bread, and sausage products for protein fortification and binding. | | Uses | A defatted, slowly available protein nutrient. | | Definition | Soybean Flour is a fine-ground powder made by steaming soybeans, followed by removal of hulls and mechanical grinding. | | General Description | Soybean flour is produced from the leguminous plant, soybean. It is a source of nine essential amino acids and has lesser carbohydrates and fat. Soybean flour is an excellent protein source. It is highly bioavailable and its isoflavone content prevents cardiovascular problems. | | Biochem/physiol Actions | Some studies have shown that soybean flour can be carcinogenic and induce pancreatic cancer in rats. |
| Soybean Flour Preparation Products And Raw materials |
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