West African Bakers Learn About Benefits of Soy Protein During NCI Baking Course

Fargo, N.D., USA -- The benefits of soy protein are being highlighted at the NCI Baking with Soy course attended by seven bakery managers and consultants from Burkina Faso, Côte d’Ivoire, and Senegal.  The class runs from October 21-25 at Northern Crops Institute (NCI) in Fargo, N.D.

The course is co-sponsored by the American Soybean Association---WISHH Program, a program that brings the nutritional benefits of U.S. soy protein to people in developing countries.  WISHH was created in 2000 by U.S. soybean growers to demonstrate their concern for the undernourished around the globe and to promote new markets for U.S. soybeans.  All of the top 10 export countries for U.S. soy are a current or former recipient of U.S. foreign aid assistance, according to the WISHH website.

“The participants at this course are from West Africa, specifically Burkina Faso, Ivory Coast, and Senegal,” says Kim Rochette, West Africa Project Manager for Project Management Professionals, Senegal, who accompanied the group. “These countries are still developing, and there is malnutrition and a need for protein.  One of WISHH’s main objectives is to address these protein deficiencies by promoting soy.  These countries are also huge bread consumers so soy flour in bread is an ideal application for soy and a way to increase protein and the quality of the protein in daily diets,” she concludes.

The course was coordinated by John Crabtree, NCI Assistant Director. 

Clyde Stauffer, Ph.D., Technical Foods Consultants, Cincinnati, OH, is the lead instructor for the course.  His lectures focus on helping the team develop a better understanding of the various functional properties of adding soy to baked products.  Stauffer also leads sessions on calculating calories, using cost spreadsheets, and the various kinds of wheat and their flour characteristics.  

The hands-on baking laboratories are led by Rachel Carlson and Natsuki Fujiwara, both NCI Food Technologists. During the course’s baking sessions, the team is making and evaluating soy-enhanced mandazi (fried pastry), croissants, brioche bread, pan bread, baguettes, hamburger buns, multigrain bread, and 100% whole wheat bread.

Suzanne Wolf, NDSC Communications Director, welcomed the group on the first day of class on behalf of the North Dakota Soybean Council (NDSC). 

Northern Crops Institute (NCI) supports regional agriculture and value-added processing by conducting educational and technical programs that expand and maintain domestic and international markets for northern-grown crops.  NCI is funded by the states of Minnesota, North Dakota and South Dakota and commodity groups in those states and Montana.