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Enzyme-active and enzyme-inactive soy flour made from raw soybeans. This flour has yellow color and a special flavor. Soy flour is available in a “full-fat” form with all its natural oils, or in a “defatted” form, from which all the oils are removed during processing.

Soybean is a rich source of plant-based protein and fat, as well as several vitamins and minerals, including vitamin K1, folate, copper, manganese, phosphorus, and thiamine. It adds a pleasant texture and flavor to a variety of products.

Benefits of soy consumption:

  • Reduces the risk of heart disease by lowering blood cholesterol levels.
  • Genistein, an isoflavone, reduces the symptoms of menopause.
  • Soy flour is gluten free; this makes it an excellent substitute for individuals who are sensitive to gluten.
  • Soybeans contain plant compounds that may help prevent breast and prostate cancer.

Applications:

  • Bleaching effect on wheat flour pigments due to the lipoxygenase enzyme
  • Increasing water absorption in bread dough due to high protein content
  • Improving dough softness due to fat and lecithin content
  • Improving the texture and volume of bread through oxidation
  • Increasing the shelf life of bread
  • Increasing protein content in the diet

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About us

 Behin Farayand Sadr Company was established in June 2011 with the aim of producing products in accordance with customer orders and providing all services in accordance with the needs of food production companies, especially in the field of flour, bread, pastry and chocolate, and is proud to provide required services required by major companies like cenan, Golnan Puratos and Tak Makaron.

 Behin Farayand Team performs a wide range of operational activities in production processes, such as milling services, preparation and processing of raw materials and packaging according to customer orders and standards.

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