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soya flour

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made from soya beans; not a true grain flour but contains concentrated vegetable protein. Sometimes used to replace eggs in baking, or can be used as a thickener, or combined with wheat flour for its keeping qualities. Enhances the ability of doughs to tolerate mechanical handling and mechanical work. Used at 1-3% of flour weight. Can be diastatic, that is, contain active enzymes, and either full fat or non-fat, that is, the fat has been extracted.

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