Benefits of Soy in Baked Products Attract Bakers from Four Latin American Countries to NCI Short Course

July 31, 2008

Benefits of Soy in Baked Products Attract Bakers from Four Latin American Countries to NCI Short Course

Fargo, N.D., USA -- Ten participants from Guatemala, Honduras, Mexico and Nicaragua 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 28 to August 1. 

The team is sponsored by the Minnesota Soybean Research and Promotion Council (MSRPC).  North Dakota Soybean Council will host the participants at a dinner tonight.  Pedro Gonzalez, Mexico, consultant for the American Soybean Association and U.S. Soybean Export Council, is the team’s escort.

“This is our second year to offer this program,” says John Crabtree, NCI Assistant Director.  “Soy has been found to be very important for nutrition and health issues.  Soy flour is an easy way to add more protein into people’s diets.  For the past two years, Minnesota Soybean Research and Promotion Council has provided scholarships for the course.  Soy products are becoming very popular around the world, and this is a way that we can promote our regional soybeans.  We are looking forward to doing more soy-related programs for next year,” Crabtree concludes.  

The hands-on laboratory course is taught by Dr. Clyde Stauffer, Technical Foods Consultants, Cincinnati, Ohio, the U.S. expert in enhancing baked products with soy.  Dr. Mehmet Tulbek, NCI Technical Director, coordinates and lectures in the course.

“In the 23 countries where I’ve taught, bakers show wide-spread acceptance of defatted soy flour for baking applications,” says Stauffer. “The addition of soy flour to bread products strongly adds to bakery profits, particularly in the U.S., because it increases water absorption and dough yield.  Overseas, the cost/benefit margin isn’t as great because of the cost of shipping soy flour,” Stauffer concludes.

After a day of lectures on the production and use of soy flour in baked products, the group is spending the rest of the week in the NCI baking laboratory.  They are conducting baking trials of 20 PDI, 70 PDI, and 90 PDI soy-enhanced borillo breads, tortillas, pan breads, hearth breads, hamburger buns, donuts, cookies, and waffles.
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.