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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.
Other advantages of using soy in baked products are increased shelf-life, better crust color, improved water retention/decreased fat absorption in fried products, nutty flavor, more tender finished sweet goods, and the ability to use a health claim. For the baking industry, the addition of specialty soy flour can result in value-added baked goods.
This course will highlight the use of soy ingredients in baking applications, by elaborating physical dough properties, baked product quality, technical specifications of soy ingredients and regulations and health claim issues in U.S. Different types of breads and other bakery products will be demonstrated to highlight various functional properties of adding products. Considerable amount of time will spent in the laboratory doing hands-on baking.
• Educate food industry professionals regarding the use of soy flour in baking
• Provide technical information on soy baking applications
• Elaborate the technical specifications of soy ingredients
• Discuss the regulations and health claim issues regarding soy fortification
• Research and development professionals
• Quality assurance specialists
• Purchasing managers
• Baking industry and other industry interested in the use of soy ingredients
• Bakers and others with some hands-on baking experience
• Anyone else interested in the applications of soy ingredients
• Applications of soy protein products
• Technical specifications of soy ingredients
• Nutritional value of soy ingredients
• Functional properties of soy ingredients
• Formulating to meet health claim regulations
• Considerations when including soy
• Hands-on baking trials
• Evaluation of baked products
• Shelf-life of soy fortified baked products
Registration Fee: $1,000. Payment in full is due one week before the start of the course. Registration deadline is June 28, 2010. Course fee includes written materials associated with lectures and laboratory demonstrations and scheduled breaks. Hotel rooms and other meals are not included in tuition. Cancellations received after June 28, 2010 will be assessed a 10% service fee.
To pay by credit card or with an electronic check, click here.
To pay by check or wire transfer, fill out the form and mail with your check to Northern Crops Institute (address below). Checks must be payable to Northern Crops Institute and drawn on a U.S. bank. Contact NCI for wire transfer instructions.
Groups of three or more: Special rates are available to groups of 3 or more from the same company. Contact NCI for more information.
Course Schedule: On the first day of class, course participants should be in the hotel lobby by 8:30 a.m. for transportation to the campus. Class will begin at 9:00 a.m. on Monday, July 26 and adjourn around 3:00 p.m. on Friday, July 30.
Non-smoking environment. Casual business attire.
Daily Transportation: Daily complimentary transportation will be provided between NCI and the hotel.
Hotel Information: Holiday Inn, I-29 and 13th Avenue South, Fargo, North Dakota 58103. Phone: 701-282-2700. Fax: 701-241-1240. Single Room Rate: $ 89.95 + 9.5% tax/night. Make your reservation directly with the hotel and mention that you are with Northern Crops Institute in order to obtain the special rate. Reservations must be received by the hotel by June 28, 2010 to qualify for the special rate. All hotel rooms are non-smoking.
Information and Special Requirements: If you have questions or special needs (dietary or physical requirements), please contact Northern Crops Institute.
Mailing Address:
Northern Crops Institute
NDSU Dept. 7400
PO Box 6050
Fargo, ND 58108-6050 USA.
Phone: 701-231-7736 Fax: 701-231-7235.
E-mail: nci@ndsu.edu Internet: www.northern-crops.com
About Northern Crops Institute
Northern Crops Institute is the international center for meeting and learning about crops produced in the four-state region of North Dakota, South Dakota, Minnesota and Montana. Situated on the campus of North Dakota State University, NCI exists as a forum to bring together customers, commodity traders, technical experts, processors and producers from all points of the globe for discussion, education, and technical service programs. Since 1983, the Institute has hosted visitors from more than 127 countries.
NDSU is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request (701-231-7736).