Prolia® Soy Flour
At 50% protein, defatted soy flours can give a protein boost to recipes.
Used in multiple applications to create functional attributes, Cargill’s Prolía® line of soy flour products are produced from high-quality beans which are further processed into a variety of soy products, including flour, flakes, and grits. Cargill is a soy flour supplier to the food industry.
In bakery applications, for example, Prolía® soy flour helps create a better crumb structure, improves dough machinability (making the dough more elastic), increases water absorption and retention and replaces eggs. In addition, due to its film-forming properties, Prolía® soy flour can significantly increase the shelf-life stability of baked products — preventing fat migration and water uptake.
Benefits of Prolia® soy flour
- Excellent source of protein
Applications
Category | Common Applications |
---|---|
Bakery | |
Meat & Fish | Processed meats; |
Snacks & Cereal | |
Other | Flavor; industrial; pharmaceutical; seasonings |