Soy - supplemented bakery products and their nutritional value

Five products were developed. Three of these -- bread, bread rusks, and buns -- contained 12% soy flour based on wheat flour ("maida") equal to 100% (Baker"s percentage). The other two products -- biscuits (cookies) and cake rusks -- contained 30% soy. Among these products, bread rusk, buns, biscuits and cake rusks offer the most potential for wide acceptance by the target population to correct protein-calorie malnutrition. These products provide additional protein which also carries a more favorable amino acid profile than protein in products made without soy. In addition, soy-supplemented products contribute significant amounts of a variety of minerals and vitamins which are deficient or marginal in the diets of many low-income persons. (Author abstract)