Soy Flour

Soy flour is a fine powder made from ground soybeans. To produce it, soybeans are typically dehulled (outer skin removed) and defatted (oil extracted) before being milled into flour.

Manufacturers add soy flour to foods for its high protein content, to improve texture, and for its emulsifying properties. It can enhance moisture retention in baked goods, improve dough strength, and boost the nutritional profile of various products. It is commonly found in baked goods, meat alternatives, and snack foods.

Soy flour is a widely consumed food ingredient in the United States and is generally recognized as safe (GRAS) by the FDA. Research on the health effects of soy, particularly its isoflavones, has been extensive, with some studies suggesting potential benefits and others showing mixed or inconclusive results for certain health outcomes. As a food ingredient, it is not typically evaluated by bodies like JECFA or EFSA in the same way as food additives.