While freezing can significantly extend the shelf life of many food items, including soy flour, it's important to consider that food quality can deteriorate over extended periods, even in the freezer. While frozen soy flour can remain safe to eat for a long time, the prolonged storage can potentially affect its quality and taste.
Over an 8-year period in the freezer, the soy flour may experience some changes such as flavor loss, texture alteration, or diminished nutritional value. The length of time can lead to freezer burn, which occurs when moisture within the food evaporates, causing dryness and potential degradation in quality.
To assess the condition of the soy flour, you can perform a visual and sensory inspection. Check for any signs of unusual discoloration, off-putting smells, or a significantly altered texture. If the flour appears normal and there are no concerning signs, you can proceed with using it.
However, it's important to note that the quality of soy flour may have declined after such a prolonged storage period. Therefore, it's advisable to use your judgment and consider the potential impact on the final product's taste and texture. If the soy flour appears questionable or if you have concerns about its safety or quality, it is generally best to err on the side of caution and dispose of it.