NDSU: Northern Crops Institute Course Features Benefits of Soy in Baked Products

NDSU held a “Baking with Soy” course that taught people from developing countries about the benefits of using soy. The course was co-sponsored by The World Initiative for Soy in Human Health. Since its 2000 founding, the group has helped 24 countries learn about better dieting and the positive growth of food industries. The course has grown in popularity and most likely another course will be held in the near future. Human dietary needs in developing countries are improving due to the high nutritional value of soy flour. Baking techniques are demonstrated to provide students with a variety of options while cooking. Because of their high protein levels and other nutritional properties, soybeans are leading the way for human food use.

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