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Chinese Bakers Learn to Use Soy Flour |
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Over 50 Chinese bakers learned the advantages of using soy flour during a recent baking seminar in Hong Kong. ASA-IM China staff coordinated the seminar along with the Hong Kong Bakery Association and the Sino-American Baking School to introduce the benefits of using soy flour in baking. Participants were impressed with the kneading and handling properties of dough made with soy flour.
One of the participants is so enthusiastic about the benefits of soy flour for bakery products that they applied to the U.S. soy flour manufacturer to be the exclusive distributor in Hong Kong.
Chinese baked goods with soy flour provide improved browning and texture qualities along with increased shelf-life. Soy flour properties also allow bakers to be more profitable in the production of bread and baked goods.
Mr. Zhou Mao showing samples of the improved texture of cakes made by adding soy flour to conventional dough.
The activities of USSEC are made possible by producer checkoff dollars invested by the United Soybean Board and various State Soybean Councils, support from cooperating industry, and through the American Soybean Association's investment of cost-share funding provided by USDA's Foreign Agriculture Service.