How to ferment soy flour
In recent years, with the rise of healthy diet, soybean flour fermentation has once again attracted attention as a traditional food processing method. Fermented soy flour not only improves nutritional value but also adds flavor, making it a popular choice for many households and the food industry. This article will introduce in detail the methods, steps and related data of soy flour fermentation to help you easily master this technology.
1. Basic principles of fermentation of soybean flour
Soy flour fermentation uses the action of microorganisms (such as yeast, lactic acid bacteria, etc.) to decompose carbohydrates, proteins, etc. in soy flour into small molecular substances that are easier to absorb. This process can not only improve the taste of soy flour, but also increase its nutritional value, such as producing probiotics, vitamins, etc.
2. Steps of Fermentation of Soybean Flour
The following are the detailed steps for fermenting soybean flour:
| steps | Operating Instructions | Things to note |
|---|---|---|
| 1. Prepare materials | Soy flour, water, starter (such as yeast powder or old noodles) | Soy flour needs to be pure soy flour without additives |
| 2. Mix | Mix soy flour and water in a ratio of 1:1.5 and stir into a paste. | Water temperature is controlled at 30-40℃ |
| 3. Add starter culture | Add an appropriate amount of starter (about 1%-2% of the weight of soy flour) | The starter needs to be mixed evenly |
| 4. Fermentation | Place the mixture in a warm place (25-30℃) and let it sit for 6-8 hours | Avoid direct sunlight |
| 5. Complete | Observe that the bean flour paste appears bubbles and expands in volume. | Excessive fermentation will produce sour taste |
3. Comparison of nutritional value of fermented soybean flour
The following is a comparison of the nutritional content of soy flour before and after fermentation:
| Nutritional information | Before fermentation (per 100g) | After fermentation (per 100g) |
|---|---|---|
| protein | 20g | 18g (partially broken down into amino acids) |
| carbohydrates | 60g | 55g (partially converted into organic acid) |
| dietary fiber | 10g | 12g (part of the fiber is broken down) |
| Vitamin B12 | 0μg | 0.5μg (produced by fermentation) |
4. Common problems and solutions for fermented soybean flour
1.Fermentation speed is slow: It may be that the temperature is too low or the starter activity is insufficient. It is recommended to increase the ambient temperature or replace the starter.
2.Excessive fermentation produces sour taste: Can shorten fermentation time or reduce starter dosage.
3.Bean flour paste layered: Caused by uneven stirring, it needs to be stirred thoroughly before fermentation.
5. Application of fermented soybean powder
Fermented soybean flour can be used to make steamed buns, bread, biscuits and other pasta, and can also be added as a seasoning to soups or dishes to add a unique flavor. In addition, fermented soybean flour is also commonly used to make traditional foods such as tempeh, fermented bean curd, etc.
6. Summary
Soybean flour fermentation is a simple and easy processing method that not only improves the nutritional value of soybean flour, but also enriches its application scenarios. Through the introduction of this article, I believe you have mastered the basic skills of soy flour fermentation. Try fermenting soy flour at home and enjoy healthy and delicious food!
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