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Jul 16, 2015
WISHH Consultant, Dr. Sergio Serna, gives instruction to local bakers on the inclusion of U.S. soy products in baked goods.
Last week, the American Soybean Association’s World Initiative for Soy in Human Health (ASA/WISHH) program hosted a baking seminar in El Salvador with one of the largest flour mills in the country.
The seminar provided 20 representatives from commercial bakeries in the country a better understanding about the functional properties of soy and the use of soy ingredients in baking applications. As a result of the seminar, two of the largest bakeries in the country will be conducting follow-on trials with U.S. soy flour.
Dr. Sergio Serna lead the seminar focused on the inclusion of soy ingredients in baked goods. Key commercial clients of the flour mill attended the hands-on seminar where they prepared a variety of breads enriched with defatted soy flour. This seminar was requested by executives at the flour mill as a follow up from a previous seminar hosted by ASA/WISHH earlier this year.
