Know your soya beans better
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CTA. 1998. Know your soya beans better. Spore 77. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/48192
External link to download this item: http://spore.cta.int/images/stories/pdf/old/spore77.pdf
Besides more familiar soya products like soya sauces, soya milk and tofu, flour can be made from soya beans. The soybean consists of approximately 40% high quality protein. That makes it one of the most protein-rich vegetable seeds. It is also rich...
Besides more familiar soya products like soya sauces, soya milk and tofu, flour can be made from soya beans. The soybean consists of approximately 40% high quality protein. That makes it one of the most protein-rich vegetable seeds. It is also rich in unsaturated fatty acids, which is of special interest as the human body does not synthesise these fats. Finally, lecithin in the beans has important properties for cell building in the human body. It serves metabolic functions related to regeneration of nerve cells and control of cholesterol levels. Using soya flour in doughs is not only healthy, it also has technical advantages in baking. It yields a more homogeneous dough, causes more even browning and more uniform texture. Above all, it adds a tasty nutty flavour. When preparing soy beans, they should be cleaned by hand; do not use water, since this will spoil the taste. Put the beans in boiling water and boil for half an hour. Strain, and rinse them with clean, fresh water. Dry the beans in the sun, on a mat or bag. Crush the dried beans or grind them in a mill. Sift to obtain real flour and keep it in a closed tin. (Recipe adapted from Renate Schempp, 'Comment utiliser le soya à la cuisine', ECOVOX 15, 1998)
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