Nigeria and Uganda attend Baking with Soy short course

Twelve bakers and managers from Nigeria and Uganda are attending the Baking with Soy short course at NCI October 15-19, 2012.  The course is sponsored by WISHH, The World Initiative for Soy in Human Health (WISHH), a program of the American Soybean Association.  The main instructors for the course are Clyde Stauffer, Technical Foods Consultants, Cincinnati, OH; Thunyaporn Jeradechachai, NCI Crop Quality Specialist; Rachel Carlson, NCI Food Technologist; and Natsuki Fujiwara, NCI Food Technologist. The course highlights the use of soy ingredients in baking applications, by elaborating physical dough properties, baked product quality, and technical specifications of soy ingredients.