can this powder be used in bread dough? In pasta dough? if so, would this product produce any notiIceable flavor in breads and pasta?
358876
Hello, thank you for contacting us. Yes, the Soy Protein Isolate can use for both of your dough's. I wouldn't suggest adding a lot, you only need a little. The soy protein doesn't add flavor, its just a nutritional enhancer. If you have any further questions on this product please let us know and we will be more than happy to assist you. You can reach us at our toll free number (888) 810-3212.Noe RinconHoneyville Customer Service.
358877
Hello, thank you for contacting us. Yes, the Soy Protein Isolate can use for both of your dough's. I wouldn't suggest adding a lot, you only need a little. The soy protein doesn't add flavor, its just a nutritional enhancer. If you have any further questions on this product please let us know and we will be more than happy to assist you. You can reach us at our toll free number (888) 810-3212. Noe Rincon Honeyville Customer Service.
358878
thank you! Will expermient with your product at about 5% of total flour mix, based on previous success with "de-bittered" soy flour at about 10%.
358879
I've been using it in my bread dough and have been very happy with the results. I do add additional gluten to compensate structurally. I use a mixture of other things in my bread as well (chia seeds, ground flax, oatmeal in addition to bread flour and whole wheat flour) and haven't tried directly comparing the flavor of the bread with soy protein to an equivalent without it.
1577608
The manufacturer does not recommend using their product in breads containing yeast. See www.cup4cup.com/faq
2008092
Yes. Try it on rye bread, it's the best. Wait til it is fully baked. Hope this helps :))
1726124
Sorry... Don't know ... I have not used it for baking/cooking ... only use it in shakes.
1108494
It depends on how much you use it. I have only been using it in bread and spice banana loaf.
980401
We don't add the wheat gluten to the flour when making pizza dough.That is what we bought it for. But we have been making subway rolls and do add the wheat gluten to them.Hope this helps. Have not made bread with it. It is more of a bread flour than an all purpose flour.
1779746
Not good for pizza, but for pasta it is great. Put in some lemon pepper when mixing up some dough.
2149250
I believe you can use it to make homemade pasta. This flour mixture is used as an all purpose flour by people who are gluten sensitive. But anyone can use it and benefit from it. If you go to www.BobsRedMill.com website you can find recipes with this kind of flour. Even the package itself has some recipes.
199450
Just for your info, iI used Ball Citric acid (1/4 tsp) yesterday when I baked bread....it added just a teeny tiny bit of tang....will use more net time, but not a lot :)
1952816
you can't really make butter from the powder, not to use the way you would butter. i've added a teaspoon of powder to things i was cooking, but it didn't give that rich butter taste i was hoping for. it might be good in baked stuff but i don't bake.
204085
I don't see why not. However, when I first got it I did try it with water. No real taste, but not exactly enticing either. I put two tablespoons in with oatmeal, cinnamon and water. Then into the microwave. When it's done I add honey and soy milk. There is no flavor to the powder that I can detect.
1779745
No. 00 is a white floure milled differently than our white flours. Semolina is a durum flour. Usually pasta dough uses equal weights of all purpose flour and semolina. I have tried mixing it for pizza but prefer using only white flour. Also cornmeal is used on the underside of pizza not semolina
252397
I have used other recipies but bread machine recipies seem to work the best. I have never added the powdered milk ( i put a splash of milk in instead) but have always used water. I guess there is no harm in experimenting with other non-alcohol based liquid. When you use your own recipies or experiment it is best to pay attention to dough consistency during the mix cycle so that you know its not too wet or too dry.
1153470
According to the instructions, NO. It is not to be used in recipes requiring yeast. So I haven't even tried it.I did just make muffins and used the gluten flour instead of wheat flour and the muffins are great.
1317260
I use this in my bread maker all the time. Sometimes it's used with other flours but often I use it in place of bread flour.
1802341
Yes. It makes wonderful bread. I also have found it to be superior to other flours for making ravioli or Chinese dumplings. It has lots of gluten and therefore makes a dough with a lot of tensile strength. This means I can roll pasta or wonton dough down to the thinnest setting and form the filled dumplings of whatever ethnic persuasion without worrying about ripping the dough.It has a great flavor for basic flour-water-salt-yeast bread. I still use cheap AP or bread flour for when the flavor or gluten of the flour doesn't matter much, e.g. in dense multi-grain breads, gravy thickening, etc. -- or when you really don't want much gluten as in muffins, biscuits, etc. Yes. It makes wonderful bread. I also have found it to be superior to other flours for making ravioli or Chinese dumplings. It has lots of gluten and therefore makes a dough with a lot of tensile strength. This means I can roll pasta or wonton dough down to the thinnest setting and form the filled dumplings of whatever ethnic persuasion without worrying about ripping the dough.It has a great flavor for basic flour-water-salt-yeast bread. I still use cheap AP or bread flour for when the flavor or gluten of the flour doesn't matter much, e.g. in dense multi-grain breads, gravy... » Read More Yes. It makes wonderful bread. I also have found it to be superior to other flours for making ravioli or Chinese dumplings. It has lots of gluten and therefore makes a dough with a lot of tensile strength. This means I can roll pasta or wonton dough down to the thinnest setting and form the filled dumplings of whatever ethnic persuasion without worrying about ripping the dough.It has a great flavor for basic flour-water-salt-yeast bread. I still use cheap AP or bread flour for when the flavor or gluten of the flour doesn't matter much, e.g. in dense multi-grain breads, gravy thickening, etc. -- or when you really don't want much gluten as in muffins, biscuits, etc. « Show Less
956575
You can use it in place of flour for low-fat, low-calorie, low-glycemic baking. I have specific recipes that call for it. It has no flavor of its own, so it carries the other flavors of your recipe.