Baking with Soy Short Course Attracts Middle Eastern Food Processors to NCI

July 26, 2010

For Immediate Release

Baking with Soy Short Course Attracts Middle Eastern Food Processors to NCI

Fargo, N.D., USA -- Five participants from Israel, Lebanon, and Turkey are at Northern Crops Institute (NCI) to learn more about the impact of soy-fortification in baking.  The Baking with Soy short course runs from July 26-30. 

The Minnesota Soybean Research and Promotion Council (MSRPC) and the North Dakota Soybean Council (NDSC) are co-sponsoring the course. 

Hikmet Boyacioglu, Ph.D., consultant for the American Soybean Association--International Marketing, Turkey, is the team’s escort. “The course participants are from the  Middle East, two work at bakeries and three are from flour mills. Some of them are already importing soy flour from the U.S., and others are planning to start using soy flour.  We brought them here to increase their knowledge about soy flour. My impression so far is that the participants are very pleased to learn more about the functionality and benefits of using soy flour.  Hands-on baking experience and the baking tests are very beneficial,” says Boyacioglu. 

Mehmet Tulbek, Ph.D., NCI Technical Director, leads the hands-on laboratory course. John Crabtree, NCI Assistant Director, coordinates NCI’s educational programs. Lab instructors are Thunyaporn Jeradechachai, NCI Crop Quality Specialist, and Rachel Brudvik, NCI Food Technologist.  Jon Stratford from Natural Products, Grinnell, IA, was a guest lecturer on egg replacement in bakery products. Cliff Sheely hosted the group during a tour of Pan-O-Gold Baking Company in Fargo.

After lectures on the production, utilization, and quality of soy flour, the group spent most of the week in the NCI baking laboratory.  They conducted baking trials of 20 PDI, 70 PDI, and 90 PDI soy-enhanced breads, cakes, cookies, muffins, donuts, tortillas, hamburger buns, bread, and pizza.

PDI is an important specification for identifying types of soy flour. PDI (or Protein Dispersibility Index) measures soybean protein solubility in water.  In 1999, the U.S. Food and Drug Administration (FDA) issued the health claim that consuming 25 grams of soy protein per day, as part of a diet that is low in saturated fat and cholesterol, may reduce the risk of heart disease.