15 September 2008
Soya Beans are an excellent source of vegetable protein. They are also a good source of fibre, calcium, iron, zinc, phosphorous , magnesium, thiamin, riboflavin, niacin and folacin.
Uses: When baking bread, combine Soya Flour together with Wheat Flour for superior nutrition and baking quality. Ratio: 1 part Soya Flour to 20 parts Wheat Flour. Soya Flour may be used in cookies or as a thickener for soups.