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The present study carried out for bread fortification with different concentration of soybean flour.
The main objective of this experimental study is to develop value added bread with improved
nutritional value by fortification with different concentrations of soya blends. Fortification can be
done up to 10% without affecting consumer acceptable limits of bread. Composite bread with
soybean flour substitution were found to be nutritionally rich as the addition of soya flour to the
whole wheat flour for bread preparation increase the protein and fat content of the bread. These
breads are nutritionally superior as the level of lysine content increased due to increased protein
content. As the moisture content increases with increase in soya concentration the risk to microbial
spoilage hence shelf stability also increases. Therefore whole wheat bread was considered more
suitable than soya substituted breads. Consumption of soy protein has been associated with benefits
related to numerous areas of health. Different concentrations of SF (soya flour) were added to the
whole wheat flour during bread manufacture. 5% 10% 15% 20% concentration of SF (soya flour)
was used and different raw material testing was conducted such as protein estimation, ash content,
moisture content, fat content, and SDS sedimentation values. The developed bread was tested using
consumers for acceptability, using bread without fortification with SF as a control. The bread with
least SF concentration was more acceptable and the texture was good and similar to control. As the
concentration of SF increases the acceptability decreases as the beany flavor became more
pronounced and the texture also was affected. The bread with more SF blends was stickier with
higher moisture content and this lead to less acceptance of bread with 20% SF concentration by the
consumers than control and bread upto 10% SF concentration.
Keywords: Fortification,soya flour(SF),Protein concentration,Sensory Evaluation