The Effect of Soy Flour on the Nutritive Value of the Protein of White Bread

380. The effect on the biological value of bread nitrogen of additions of dried skim milk and of soya flour

“…It has already been shown (Table 3) that the figures of 62-6 and 61-9 which were actually found are significantly higher than the figure of 59-3 obtained for the milk bread, hence it may be concluded that the soya flour exerts a supplementary effect on the proteins of flour of 85 % extraction alone or with the addition of 3 % milk. This confirms the results of Volz et al (8) and of Harris et al (6) that the proteins of soya flour have a beneficial effect on those of plain or of milk bread. Our results fail, however, to confirm the findings of the latter workers that the addition of a mixture of milk and soya flour is superior to the addition of soya flour alone.…”

“…Carlson, Hafner & Hayward (7) found, at a 10% level of protein intake, no difference by the balance-sheet method between the biological values of breads containing 6% dry milk or 5% soya flour, but the 5% soya bread proved superior when the ratgrowth technique was employed. Volz, Forbes, Nelson & Loosli (8) found that at a 9-10% level of protein intake the addition of 5 % soya flour to white bread or to 3 % milk bread improved the growth rate of young rats; using the balance-sheet method they obtained biological values of 43-3 and 47-7 respectively for 3 % milk bread alone and with the addition of 5 % soya flour.…”