Defatted Enzyme Active Soy Flour

Defatted enzyme active soy flour is made from soybeans that have had most of their oil removed. The remaining flour is processed to keep its natural enzymes active, which can help with dough conditioning and texture in baked goods. It is a source of protein and carbohydrates from soybeans.

Manufacturers use defatted enzyme active soy flour to improve dough handling, increase loaf volume, and enhance the crumb structure in baked goods. It can also contribute to browning and a richer flavor. It is commonly found in breads, cakes, pastries, and other baked items.

In the U.S., defatted enzyme active soy flour is generally recognized as safe (GRAS) by the FDA when used as intended. Soy is a common food and a source of protein. Some individuals have soy allergies. JECFA has evaluated soy flour and set an acceptable daily intake. Evidence on the health effects of soy consumption is mixed, with some studies suggesting potential benefits and others raising concerns, particularly regarding hormonal effects.