Get Acquainted With Soya
Soya flour and soya grits . . . two highly nourishing foods from the up-and-coming soybean . . . they’re on the market now.
Now, enough soya flour and grits are being produced, not only for special war requirements but also to make large quantities available for civilians in the United States.
Protein … Vitamins … Minerals
Soya flour and grits are valuable foods any time, and particularly important in today’s food picture because of their protein.
Soya protein has almost the same quality as that in meat, eggs, milk, cheese. Let protein rich soya help out when supplies of these run short. In many meat recipes, soya can take the place of 20 to 25 percent of the meat.
Besides protein, soya foods provide B vitamins, particularly thiamine, riboflavin, and niacin; and minerals — iron, calcium, phosphorus.
To Market, To Market
Soya flour and soya grits are put up in 1-pound packages, and in larger or economy packages. They are low-cost, protein-rich foods.
You may find soya flour labeled full-fat or low-fat. Full-fat means that after the hull is removed, the rest of the treated bean is ground into flour. Low-fat flour is made from press cake left after all, or nearly all, of the oil is taken out of the treated bean. Soya grits — coarser than the flour — are a low-fat food.
All of these soya products are treated by heat, which improves the flavor and protein value.
Flour or Grits?
For best results some recipes in this folder call for soya flour and others for grits. In general, soya flour goes best in recipes containing finely ground flour, such as wheat or rye, and soya grits with the more coarsely ground meals.
Try soya flour in breads, cream soups, sandwich fillings, scrambled egg roll.
Try soya grits with meat and fish dishes, in an omelet, a vegetable casserole, with hot breakfast cereal, in spoon bread, Indian pudding.
Flour or grits go equally well in some recipes. Take your choice when it’s sausage cakes, potato cakes, dumplings, some soups, and puddings.
For Success With Soya
Follow directions — use the right amount in the right way. The main job of soya is to step up nourishment. Don’t expect it to take the place of wheat flour in thickening a sauce or gravy or as the only flour in bread making. It hasn’t the necessary starch and gluten, although it does take up moisture and give body. Note that you use a good deal of liquid in almost every recipe.
Soya flour and grits may pack down in the package, so stir them up well before measuring. When using small amounts of soya flour, sifting isn’t necessary. In baked products, such as bread and quick breads, however, you will have better results by sifting.
Be generous with seasonings. When you mix soya with meat or other flavorful foods, you spread out the flavor so that it’s milder.
You can count on foods with soya browning quickly. The soya products give a richer brown to baked foods and a crisper crust to sausage, fried mush, and potato cakes.
Store soya products just as you should store other packaged foods — cool and dry.