To:Mark and Jenny Wesner <mwnjw@mail.all-net.net>
Mark and Jenny Wesner want to know about using soy flour in place of eggs
in bread recipes. Interestingly, there is an ingredient that eggs and soy
beans have in common in significant quantities. That ingredient is
lecithin. Lecithin has an unusual property, it is an emulsifier. It makes
it possible for oil and water to mix! If lecithin is added to a recipe
containing oil, or fat of any kind, and a water based liquid such as water
or milk, the result will be a taller, lighter, more uniform loaf.
Have we tried it? We use it frequently in its concentrated form. Soy
lecithin is available in health food stores, such as GNC. Whenever we bake
a loaf that contains oil and water, 1 tsp of lecithin granules is added to
a 3 cup loaf. Try it, I'm sure you'll like the results.
Irwin/Delta Rehab/Using Zojis