Baking with U.S. Soy Workshop

USSEC will conduct a theoretical-practical workshop on baking with U.S. Soy flour and SBO to communicate and demonstrate the benefits of U.S. Soy. Topics to be included: Role of the soybean protein in the bread structure, the water absorption by soybean protein, and bread formulation with soybean flour; as well as a practical session of bread making with a bakery chef.