• Okara is a pulp fiber by-product of soymilk. It has less protein than whole soybeans, but the protein remaining is of high quality. Okara tastes similar to coconut and can be baked or added as fiber to granola and cookies. It has also been made into sausage. Look for okara in natural food stores.
• Soy bran is made from the hull, or outer covering, of the soybean, which is removed during initial processing. The hull contains a fibrous material that can be extracted and then refined for use as a food ingredient.
• Soy isolate fiber, also known as structured protein fiber (SPF), is soy protein isolated in a fibrous form.

Next page: Learn about soy flour, soy meat substitutes and textured soy protein.

Soy Flour
Soy flour is made from roasted soybeans ground into a fine powder. There are three kinds of soy flour available: Natural, or full-fat, which contains the natural oils found in the soybean; defatted, which has the oils removed during processing; and lecithinated, which has had lecithin added to it.

All soy flour gives a protein boost to recipes. However, defatted soy flour is an even more concentrated source of protein than full-fat soy flour. Although used mainly by the food industry, soy flour can be found in natural foods stores and some supermarkets. Soy flour is gluten-free, so yeast-raised breads made with soy flour are more dense in texture. Replace 1/4 to 1/3 the flour with soy flour in recipes for baked goods. Try it in Whole Wheat Banana Soy Muffins, Applesauce Cake, Super Snickerdoodles, Soy Pancakes and quick breads.