Soy flour critical mass
Just a word of warning to anybody toying with soy flour as a dough enhancer. Tha,ks to a few nights of burning the midnight oil for work and driving myself into a trance-like state I would like to report that I have discovered the critical mass of adding soy flour to your dough. If you don't already know I often add the slightest pinch of soy as mostly a crumb development tool. And by a pinch I mean about a 10th of a percent. Last night in zombie trance state I somehow added a fairly large pinch approaching a 1/2 percent. The initial though was not much as brain functions had slowed considerably and so decided to just go with it. By the time a couple of SFs it was becoming apparent that the morning would bring surprise and as such I have baked the most foul loaves of bread ever. Completely inedible disgusting salty mealy shite ever. Please use this product with caution as it brings total plutonic reversal and is worse than crossing the streams ... try to imagine every molecule in your body exploding at the speed of light.
Unfortunately no pics as I also spilled milk on my phone and ever picture is cloudy but I feel the need to report this atrocity. Fortunately my youngest boy begged for viennoise as he loves making croissants and pain aux chocolate with me and we at least have buttery goodness to offset the disappointment of a breadless saturday :\
1/2 of 1 percent! That is nothing and less than dirt flying into the dough around here during monsoon. I've chucked 25% of tofu in bread an it was fine and that is all soy bean flour. No gluten but with the wheat the rest of the mix no worries. I am at a loss as to why your bread was so bad with such a low level of anything - including arsenic, battery acid or bat shit:-).
I'm a little off topic, but you crack me up dabrownman! Thanks for the laugh, marybeth
sorry!
Is the max allowed quantity in the 1993 bread laws in France so for whatever reason it seems that just a bit of dust has strong influence on the dough. I have noticed that the smallest amount causes the dough to smell very grassy similar to the odor of crushed blades of grass which comes out after the bake. I would agree that dust mixed shouldnt have much influence but for whatever reason it seems to function a lot like diastatic malt- maybe there's some enzymatic activity ?
large amonnts of fat that will make it spoil faster.
http://www.pacificsoy.com/enzyme_active_soy_flour.html
Got me looking into soy flour. Seems there is quite a variety. From the amounts in recipes, something is denatured for general use when more than a tiny amount is used. I know that tofu is highly processed and cooked. That might explain why more can be used in a recipe.
The flours in this link are roasted:
http://www.recipetips.com/glossary-term/t--36017/soy-flour.asp
Dosage depends on handling of soy beans & flour... roasted, raw, defatted, Soy Protein Isolate, etc. ...
What specific soy flour is being used for a dough enhancer?