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Aug 06, 2015
WISHH Consultant, Dr. Sergio Serna, gives instruction to local bakers and food technology students on the inclusion of U.S. soy products in baked goods.
Last month, the American Soybean Association’s World Initiative for Soy in Human Health (ASA/WISHH) program hosted a baking seminar in Guatemala City in collaboration with the Universidad del Valle’s Department of Food Science.
Dr. Sergio Serna lead the seminar focused on the inclusion of soy ingredients in baked goods. Graduates of the Universidad del Valle’s programs traditionally go on to fill key positions as food technologists throughout the country and region.
During the seminar, participants prepared a variety of breads enriched with defatted soy flour. Attendees now have a better understanding about the functional properties of soy and the use of soy ingredients in baking applications – lessons they will carry with them to their future places of employment. Also in attendance at the seminar were representatives from one of the largest bakeries in Guatemala, which is currently expanding throughout the region. As a result of this seminar, this large bakery will be conducting follow-on trials with U.S. soy flour.
