I see what you are trying to say but I think your position is too extreme on what can be done with soy flour.... perhaps the question is how much different is it than soy protein isolate ? The term flour does not imply grain derived actually, it only means ground up finely. So Soy beans ground up finely is "flour" Soybean powder has enough carbs for the yeast to act upon (eat) to release gasses and with the glutten holding it together, you have everything you need to create bread IMOP. I've now found four commercial companies selling low carb bread products based loosely on this recipe. Scott
mse1152 wrote: > > Scott, > > Soy flour in itself is just finely ground soybeans, it's not really > flour. Vital wheat gluten is one of the first two ingredients in the > bread you mentioned because without it, the bread would not rise. > Gluten provides a network of protein fiber that traps gases released > by the metabolic processes of yeast, thus allowing the bread to rise. > Soy flour won't do that for you. > > So there is indeed wheat flour in that bread, it's just very high > protein wheat flour in the form of gluten. > > Soy flour is great to add to a bread recipe, but only in the > proportion of maybe a tablespoon or two per cup of flour, to boost the > protein content of the bread. So find a bread recipe you like and > tweak it to add some soy flour and other ingredients that would really > make it bionic, like bran, wheat germ, etc. > > Sue (who also favors high-nutrient breads) > > --- In [email protected], Scott Perkins <[EMAIL PROTECTED]> > wrote: > > > > > > I noticed three different brands of low carb bread at the health > food store > > lists as the first two ingredients, Vital Wheat Gluten and Soy > Protein isolate. > > ( no wheat flour or any other flout to be found in the ingredients ) > > > > I understand they have used the glutten as glue and the Soy as a hi > protein > > alternattive to the starchy part of wheat. > > > > Has anyone here ever used defatted Soy Flour which is very hi in > protein > > and low carbs to make bread with ? > > > > I'm considering adding a little egg white and using calcium > carbonate instead > > of sodium bicarbonate to increase calcium and decrease sodium also. > > > > This would be a Bionic Bread if it works out. As nutritious as meat > ! > > And hi calcium to boot. > > > > Scott > > > Yahoo! Groups Links > > > > ------------------------ Yahoo! Groups Sponsor --------------------~--> Help save the life of a child. Support St. Jude Children's Research Hospital's 'Thanks & Giving.' http://us.click.yahoo.com/mGEjbB/5WnJAA/E2hLAA/mvhylB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
