Baking With Soy Short Course

May 21-25, 2007

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Participants and instructors of the 2007 Baking with Soy Short Course.

The participants toured the Pan-O-Gold Baking Company in Fargo at the start of the course.

John Crabtree, NCI Assistant Director, (left), coordinated the course.

Dr. Clyde Stauffer (far right) was the course instructor.

Dr. Pat Berglund, NCI Director, (left), assists in lab.

Participants measure dough into standard amounts.

Dough is rolled to a uniform thickness.

Rolling dough.

Frying donuts

Frying the soy-enhanced donuts

Frying more soy-enhanced donuts

Finished donuts.

More finished products

Rolling soy-enhanced biscuits

Each batch of dough follows a specific formula.

Bonnie Jacobson, NCI's food technologist, with finished biscuits.

Evaluating the biscuits

Soy-enhanced tortillas waiting to be baked.

Baking soy-enhanced tortillas or flat bread.

Finished soy-enhanced tortillas puff during baking.

Enjoying a moment at the end of the day.