Milling Journal - Q3 2008 - (Page 40)

systems currently are being developed at NCI. The calibration predicts isoflavone composition with a seven-second non-destructive test. The project, led by Tulbek, is in collaboration with the American Soybean Association, Dr. Cliff Hall of North Dakota State University; and Dr. Jim Orf, Dr. Seth Naeve, and Art Killam, all of the University of Minnesota. Soy Use in Jordan and Kenya Ahmad Ma’ani, military bakeries group commander, Jordan Armed Forces, who supervises the bread production that feeds the Jordanian military, attended the 2007 Baking with Soy short course at NCI. “All the bread that is served to the Jordan military is supplemented with 3% soy,” says Ma’ani. “We use 90 PDI soy flour for bread, and we produce about 55 tons of bread per day. We also produce biscuits or cookies for the army and for the school childrens’ meal program that are supplemented with 4% soy, 20 PDI.” “Soy increases the nutritional value in bread and cookies, improves shelf life, improves the appearance of the loaves of pita bread or Arabic breads, improves the elasticity of the dough, and saves energy during the baking time. Soy gives more food to the yeast, so we can decrease proofing time and the amount of yeast. From our experience, there are many benefits from using soy,” Ma’ani concludes. A participant from Kenya who attended a Baking with Soy course says, “Soy is a winwin situation for the consumer and the manufacturer. My customers—bakeries, hotels, and cereal blenders—calculate the increased water absorption of soy flour as profit. “In the developing world, we eat white bread but it is very low in protein. Inclusion of soy at 3% to 5% makes the bread very healthful.” she says. “In Africa, we have a very vulnerable group—people with HIV and AIDS. We have begun feeding programs and have realized tremendous improvement in health, appearance, and weight gain of the sick.” Being Successful with Soy “To work successfully with soy, bakers need to use good quality defatted soy flour, well within its shelf life. The other thing to remember is to understand the proper way of incorporating the soy into products— they can learn those techniques by taking a course like NCI’s or through talks on how to use soy in breads,” explains Dr. Clyde Stauffer, Technical Foods Consultants, Cincinnati, OH (513-931-2632), who is considered the U.S. expert in baking with soy. “In the 23 countries where I’ve taught, bakers show widespread acceptance of defatted soy flour for baking applications. The addition of soy flour to bread products strongly adds to bakery profits, particularly in the United States, because it increases water absorption and dough yield. Overseas, the cost/benefit margin isn’t as great because of the cost of shipping soy flour,” Stauffer explains. “By using the parameters that I’ve developed over the past 15 years of doing this around the world, I almost never have a failure when going into a plant and teaching bakers how to incorporate soy flour into their bread,” Stauffer concludes. Sally Backman is a public relations/communications specialist for Northern Crops Institute at North Dakota State University, Fargo. She can be reached at 701-231-6538 or sally.soluguk@ndsu.edu. SID'S CORRUGATING & MACHINERY, INC. New Chilled Cast Iron Rolls Roll Grinding and Corrugating Shafts Repaired or Replaced Roller Bearing Conversion Kits New Wooden or Aluminum Roll Cabinet Tops New Roller Mills—Double or Single Laboratory-Sized Roller Mills Rebuilding of Old Roller Mills New Single or Double Deck Purifiers Distributor of Siegling Extremultus Belting Sifter and Roller Mill Replacement Parts Available Bearings, Sheaves, Pulleys and V-Belts Call Cindy Lee 1710 N. Mosley • Wichita, KS 67214 316-263-9496 • FAX: 316-263-9562 40 Third Quarter 2008 Response No. 401 Response No. 402 MILLING JOURNAL

Table of Contents Feed for the Digital Edition of Milling Journal - Q3 2008

Milling Journal - Q3 2008 Contents Milling News Far West Rice Generates Own Power New IAOM-KSU Resident Courses Theodore "Ted" Korolchuk: Miller of the Year IAOM News New IGP Wheat/Flour Web Site Wheat Tempering and Surfactants New ADM Milling Center 2008-09 IAOM Officers Controlling Condensation International IAOM Meetings Pest Management/Subramanyam 2008 Wheat Crop Quality Report Product Quality/Gwirtz Buhler 2009 Resident Courses Northern U.S. Wheat/Backman Horizon Milling to Close ON Mill 2nd Quarter Milling Production Chilled Rolls Belting Product Reviews Milling News Enrichments Phil Weisenberger Obituary Material Handling Pneumatic Systems Mixers Roller Mills Roll Corrugation Product Reviews Storage Transportation Equipment Product/Service Directory Ad Index

Milling Journal - Q3 2008

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