Soy flour

Soy flour is a powdered ingredient obtained by grinding defatted soybeans. It is commonly used in cooking to enrich recipes with plant-based proteins, improve texture, and increase the nutritional value of breads, cookies, tortillas, and other baked goods.

The origin of soy flour is linked to the soybean (Glycine max), a legume native to East Asia, particularly China, where it has been cultivated for thousands of years. Currently, its production is global, with the United States, Brazil, and Argentina being some of the main producers.

Regarding its properties, soy flour is highly valued for its high protein content, low carbohydrate index, and absence of gluten. It also provides fiber, B-complex vitamins, and minerals such as iron and calcium. It is ideal for vegetarian and vegan diets, as well as for people looking to increase the nutritional value of their preparations.

In different regions of Latin America, soy flour may also be known as harina de soja, almidón de soja (although the latter refers more to isolated starch), or simply ground soy. It should not be confused with textured soy protein, which is a different product.

Thanks to its versatility and nutritional value, soy flour is a widely used ingredient for fortifying recipes for breads, tortillas, empanadas, and other traditional products, providing a healthy, protein-rich alternative.