Soya Flour Also known as Soybean Flour and Soy Flour What is Soya Flour? Soya flour is a fine powder obtained from grinding roasted soybeans. When added to baked goods, soya flour can improve their nutritional value, mainly increasing their protein content, and enhancing texture via lipid oxidation. 1 Soybean flour is [...]
Soy Also known as soybean What is Soy? Soy or soybeans are a legume crop and an important source of oil, protein, fiber and flour. In fact, they are the largest single source of edible oil worldwide, accounting for 50% of the world’s supply.1 Various components of the soybean can be used [...]
Lipoxygenase What is Lipoxygenase? Lipoxygenase, also known as linoleate: oxidoreductase, is an enzyme used in commercial food production. In bread making, it both bleaches flour and improves dough handling. Origin The enzyme is found in plant and animal tissues, but it is most abundant in beans, peas, and potatoes. [...]
