Fargo, N.D., USA -- The benefits of soy protein are being highlighted at the NCI Baking with Soy course attended by twelve bakers and food scientists, ingredient suppliers, and supply chain managers from Nigeria, Senegal, South Africa, and Uganda. The class runs from August 5-9 at Northern Crops Institute (NCI) in Fargo, N.D.
WISHH, The World Initiative for Soy in Human Health, is co-sponsoring the course. WISHH is a program of the American Soybean Association that brings the nutritional benefits of U.S. soy protein to people in developing countries.
NCI Director Mark Weber says, “We are happy to work again with WISHH in promoting the use of soy flour in bread and other baked products. By incorporating soy flour into their daily diets, we hope that undernourished people can improve their nutritional status through increased protein and other benefits. NCI staff will teach a second Baking with Soy course in October for another group from Africa.”
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 Thunyaporn Jeradechachai, NCI Crop Quality Specialist; Rachel Carlson and Natsuki Fujiwara, both NCI Food Technologists. During the course’s baking sessions, the team will make and evaluate soy-enhanced mandazi (fried pastry), croissants, brioche bread, hamburger buns, multigrain bread, and 100% whole wheat bread.
Stephanie Sinner, NDSC Director of Marketing, welcomed the group on behalf of the North Dakota Soybean Council (NDSC) on the first day of class. On Friday, participants will be hosted for a farm tour by Todd Weber at their family farm near Wheatland, N.D.
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.
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.