June 17, 2014
Fargo, N.D., USA -- The benefits of soy protein are being highlighted at the NCI Baking with Soy course attended by bakery managers from Bangladesh and Pakistan. The class runs from June 16-20 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 (ASA) that brings the nutritional benefits of U.S. soy protein to people in developing countries. The trade-development organization is managed from ASA's world headquarters in Saint Louis, MO. Since U.S. soybean farmers founded WISHH in 2000, it has worked in 24 countries to improve diets and encourage the growth of food industries.
Soybeans have great potential for human food use because of their high level of protein and their functional and nutritional properties. One of the most promising uses of soybeans is in bakery products. For example, the addition of soy flour to bread products can raise protein content, balance essential amino acids, and increase bread’s nutritional value.
“The NCI soy baking courses continue to grow in popularity and we are delighted that customers using soy flour in their food products are requesting that we host the course again,” NCI Director Mark Weber says. “WISHH, along with the US Soybean Export Council (USSEC) and the regional state soybean councils, are our valuable partners in making the courses possible. The high nutritional aspects of soy flour are helping to improve human dietary needs in developing countries of the world and its use in baking products continues to increase.”
With 187 million people, Pakistan is the sixth most populous country in the world. Pakistan’s government has already committed to reducing the ‘protein gap’ in diets, so U.S. soy has an enormous opportunity as both food and feed in Pakistan.
Bangladesh is home to 150 million people, making it the eighth most populous country in the world. Bangladesh has a $16 billion food retailing sector, and retailing is growing at about 7 percent per year due to both economic growth and urbanization, according to the USDA.
This course highlights the use of soy ingredients in baking applications by elaborating physical dough properties, baked product quality, and technical specifications of soy ingredients. Different types of breads and other bakery products are demonstrated to highlight various functional properties of adding soy. Considerable amount of time is spent in the laboratory doing hands-on baking of donuts, scones, pan breads, hamburger buns, baguettes, croissants, tortilla, ice cream and ice cream cones.
The course was coordinated by John Crabtree, NCI Assistant Director. Lecturers are Rachel Carlson, Food Technologist; Natsuki Fujiwara, Food Technologist; and Thunyaporn Naggie Jeradechachai, Crop Quality Specialist.
On Tuesday evening, the team will tour the Ron Mattson farm at Lake Park, Minnesota, hosted by Minnesota Soybean Research & Promotion Council (MSR & PC). Later in the week, they will be hosted by the North Dakota Soybean Council for a special luncheon.
On Friday, they depart for Mankato, Minnesota, to visit the staff of the Minnesota Soybean Research & Promotion Council (MSR & PC). They will also meet with CHS staff.
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.