Soy Flakes Views

General Goods

ThereS’s been a bag of soy flakes in our cupboard for a while now waiting for us to find a good use for them. The package says they can be consumed as is, but they are really pretty bland in flavor. As it happens I,’ve been meaning to make granola so this seemed like a good place to experiment. I was definitely pleased with the results: this is so much better than any granola I

Gina S– I don ’t have that book so canp’t check the recipe, but Io’m sure Hannah knows her granola. Not sure about how the TVP would affect the taste in this recipe though, I think the flakes donn’t have as much of that soy aftertaste that TVP sometimes does – and its texture is more dense as well. Let me know how it turns out if you try, Ih’m intrigued!

The flakes are manufactured by a method of flaking that preserves the natural soybean without use of solvents or additives, according to supplier MicroSoy Corporation, Jefferson, Iowa. MicroSoy Flakes are available in both toasted and untoasted forms, depending on the application. Rather than tasting like soy, the toasted flakes have a smooth, sweet-nutty flavor.

A 26 percent reduction in carbohydrates (37 percent in net carbohydrates) and 3.5-gram increase in soy protein can be achieved by substituting 40 percent of potato flakes with MicroSoy flakes. Similarly, a 60 percent reduction in carbohydrates (51 percent in net carbohydrate) can be achieved by substituting 60 percent of potato flakes.