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Soybean Initiative Spreads The Good Word About Baking With Soy Flour

October 29, 2012: 12:00 AM EST
The American Soybean Association recently sponsored a five-day course in North Dakota that taught seven bakers from Senegal and Rwanda about the benefits of adding soy to baked products. According to an official of the Northern Crops Institute, a collaborative effort among North Dakota, Minnesota, Montana, and South Dakota, adding soy flour to baked goods raises protein levels, balances essential amino acids and increases bread’s nutritional value. All of these virtues make soy flour a promising use of soybeans in countries around the world, according to NCI. Courses also focused on calculating calories, using cost spreadsheets, and describing the  various kinds of wheats and their flour characteristics.
"African bakers attend Northern Crops Institute short course", News release, North Dakota State University, October 29, 2012, © North Dakota State University
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