Show SOY BEAN FLOUR experiments conducted by the united states department of agriculture ri with soy bean flour indicate that it may be used in much the same way as corn meal although the soy eoy bean also called soya bean has been grown for more than years in this country it has been used almost exclusively as a forage crop As a coffee sub it has been placed on the marketan marke tat various times with but little success although it compares very favorably with some substitutes now used quite extensively ten in japan and china the bean which has been extensively ten cultivated since the earliest times is used principally for human food and is prepared in many different ways bean curd is very common and other products with which western people are not familiar european countries during the past few years have imported very large quantities of soy beans from manchuria principally for the oil bil and cake but in germany and england the use of the bean as human food is becoming important in england bakers have put on the market a soy bread made from flour which is 25 per cen ceni soy meal and 75 per cent wheat flour soya biscuits or crackers are also for sale all over england and like the bread are very palatable I 1 soy oy bean meal or flour has been marketed to some extent in the united states for use in invalid dietetics in cases where it is desirable to limit or lower the amount of starch used it has not however as yet been on sale in quantities or at prices I 1 which would lead the housekeeper to use it as a substitute for wheat flour though the there re is every reason to believe that it can become a common market I 1 commodity for such uses r if there is a demand for it i jo for americana and europeans european it is probable that the bean is most acceptable when made into bread biscuits muffins griddle cakes waffles fies etc though rich in protein and oil ful fully I 1 y ri ripened soy b beans ea n s contain no starch or at most only traces of it when the ground soy bean is used with wheat flour lin in bread making it increases the protein content and lo 10 lowers aers the proportion 0 of f starch the bread however in its ite general characteristics is very similar to ordinary wheat bread when men ithe percentage of soy bean flour is is greater than one fourth the character of the bread brea d or cakes is materially altered |