USSEC recently conducted a baking workshop at the University Vasco de Quiroga in Morelia, Mexico, to promote the use and performance of U.S. soybean oil margarines, shortenings and soy flour in baking applications.
This workshop, led by USSEC consultants Jorge Martínez and Oliverio Cruz, consisted of one theoretical session and one practical session. About 30 people from the baking industry in Morelia attended.
Mr. Martinez gave two presentations, the first titled “The Health Benefits of Soybean Oil.” The second covered the baking process, where he discussed the basic and optional ingredients for bread making and their functions, classifications of flours and their functions, dough formation and the relation with the gluten formation, baking dynamics, and the functions of shortenings and margarines. To illustrate these concepts, he discussed the preparation of recipes of baked goods and cookies.
Mr. Cruz conducted the practical session, where four kinds of common breads were prepared using U.S. soybean flour and soybean oil shortenings and margarines. Experienced bakers and participants tasted the prepared breads and all concluded that the use of soybean products does not affect the flavor and functionality of the breads, but enhances them. Participants also decided that the addition of soy flour to bread enhances the profitability due to a greater dough yield, lower dough cost and increased shelf life.