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Soy Flour

MOMnAaron@aol.com
Sat, 21 Feb 1998 22:23:36 EST
v098.n016.13
Hi bk,

Soy flour is high in protein, it is often used as a protein booster.  It has
low, very low, gluten content(almost nil) and is usually combined with whole
wheat flour to increase its rising ability.  My suggestion to use is to use 1
tbsp. vital wheat gluten to your recipe and increase your yeast by 1/4 tsp. to
start.  Better yet, I would not use it as a main flour ingredient, but to
boost protein intake.

Hope this has answered your questions.

Penny
MOMnAaron@aol.com