Bread is an age-long product made principally from flour. Bread can be classified into different types depending on the recipe. Basically, we have the following types of bread:
The Plain (White) Bread: This is the normal or the most common bread in the market. It accounts for over 90% of the bread available in the market. It is devoid of additives such as milk, eggs, fruits etc. It is usually sweet, dense and rectangular in shape (spherical shapes are also found in the market).
The Rich Bread: This bread usually contains additives such as egg, milk, fruits, etc and generally of lower sugar content than plain bread. They come in spherical shapes and are called bread buns or rolls. When fancifully decorated, they are called fancy bread.
Brown Bread: They are made from 100% whole-wheat flour or mixture of whole-wheat flour and white flour. The presence of wheat bran impacts a brownish colour, hence they are called brown bread.
Dietary value of Soya Bread is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Thiamin and Iron, and a very good source of Dietary Fiber, Protein, Folate, Magnesium, Phosphorus, Potassium, Copper and Manganese. The increase in protein concentration indicates that supplementation of wheat flour with soybean flour would greatly improve the protein nutritional quantity of bread.