Shop Soya flour - Enzyme active or Not
I'd like to buy Enzyme active Soya flour in the UK. There are several types, but no brands I've found say which one.
7B Soy Flour is minimally heat processed and most nearly resembles the native defatted portion in raw soybeans. It possesses maximum enzyme activity; consequently, it is the product of choice for enzyme bleaching activity in bread systems. Only used in bread up to 0.5% to avoid beany flavour.
Enzyme-active soy flour is the best "natural" dough strengthener available to the bread baker. While its initial use was as a crumb whitener (lipoxygenase bleaches the carotenoid pigments in flour) this effect is considered as secondary to the ability to strengthen gluten, giving larger loaf volume and finer finished grain.
Bakers Soy Flour has been moderately heat treated. Its greatest use is in bakery and cereal applications.
Toasted Soy Flour is fully heat treated and is used in cookies, crackers, cereals, beverages, calf milk replacers, and fermentation media. Heating removes the beany/grassy flavour.
Lecithinated Soy Flour, with its enhanced emulsifier functionality, allows partial reduction in the amount of whole eggs and milk powder used in making the batter. The water-retention capability of soy flour also produces a moister cake with a longer shelf life.
Bob's Red Mill - Low Fat Soy Flour packet says: "The beans are ground and the flour is lightly toasted".
Bob's Red Mill - Wholegrain & Organic Soy Flour packets don't mention toasting and are described as "freshly ground on cool and slow turning, century-old stone-buhr millstones from premium quality raw soybeans".
I have a bag of Infinity Foods Organic Soya Flour. The label says "Produced by toasting, crushing then milling", so I guess it's not active.
Either Bob's Red Mill - Wholegrain or Organic Wholegrain sound OK but I'm not sure.