NCI Baking with Soy course

The benefits of soy protein are being highlighted at the NCI Baking with Soy course attended by bakers and food product managers from Bangladesh and Pakistan this week. WISHH, The World Initiative for Soy in Human Health, is co-sponsoring the course. 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. Pakistan is the sixth most populous country in the world, while Bangladesh is home to 150 million people, making it the eighth most populous country in the world. 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.