Composition and Palatability of Breads Made with Ground Soybean Products

Three ground soy products were prepared from whole soybeans, using equipment available to many homemakers, and incorporated into yeast‐leavened bread as substitutes for 12 percent of the wheat flour. The moisture, fat, protein and thiamin contents of the soy products, wheat flour, a commercial soy flour, and the prepared breads were determined. Trypsin inhibitor ac tivity of the soy products was assayed. The heat treatments used decreased the level of trypsin inhibitor to an acceptable level. The volumes of soy‐containing breads were less than those of the wheat flour controls. Breads prepared with the soy products were evaluated by a taste panel and were judged between fair and good for all characteristics. Home prepared soy prod ucts can be used to prepare palatable breads and supplement the protein content of wheat bread.