[Nutritional improvement of French type bread]

In Argentina there is an increasing production of soybean and consequently of oil, it gives a very important amount of proteins of good quality. Also dairy industry produces an useful protein: whey protein concentrate (WPC). The objective of this work is to improve the nutritional value of French bread adding soy flour and whey proteins to the mixture. Physics, sensory and nutritional evaluation were made with statistic treatment by variance analysis, Duncan multiple range test. Soy flour and WPC had an opposite behavior with the water absorption, while the first show an increasing the second produce a decreasing of the absorption values. About the alveographics values they produce a similar effect which is a stretching of the dough. In bread manufacture the product quality was reduced when soy flour and WPC were individually used but this deleterious effect was less important when they were used together in the recipe. Nutritional parameters were improved specially when the soy flour that was used had low heat treatment (PDI 61).