L. Lodhi ¹, A. Verma ¹, N. Chacko ¹, S. Sheikh ¹

Affiliations
1 Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad-21007, IN

Abstract

Bakery products are a new dimension in modern times owing to their versatility in day to day life. The bakery industry, production of which has been Increasing steadily in the country, is the largest among the processed food industries in India. The two major bakery products namely bread and biscuit account for about 82 per cent of total products1. Bread is one of the oldest known recipes to man. The common ingredients are flour, salt, fat and leaving agents such as yeast. Fresh bread and bun are prized for its taste, aroma, quaiity and texture. Bread made from refined wheat flour is consumed extensively throughout the world, especially by populations in developing countries. Several countries have passed the legislation of fortification by the addition of iron and vitamins to wheat flour as a strategy to decrease the high prevalence of iron deficiency. Till now, most of these efforts were ineffective because of several factors: viz., flours of various levels of refinement used to make bread; those flours that are less refined have higher contents of phytic acid (myo- inoSltol-6-phosphate), a strong inhibitor of iron absorption; low consumption of bread; type of Iron fortification used; health status and environmental factors that affect iron metabolism; and low level of fortification perse.

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Akanksha Yadav ¹, S. Sheikh ¹, Ramesh Chandra ², Rakhi Singh ²

Affiliations
1 Department of Home Science, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN
2 College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, IN

Abstract

Soymilk, which can be extracted from soybeans using modern technology can be made to taste great while containing all the nutrients of soybean, it can be handled and used much in the same way as dairy milk. It is lactose free, cholesterol free and low in saturated fat Soymilk is an excellent source of high quality protein, B vitamins, calcium and vitamin D. Soymilk is free of the milk sugar (lactose) and is a good choice for people who are lactose intolerant. Also it is a food alternative for those who are allergic to cow's milk. Only 0.5 per cent of the children are allergic to soymilk, whereas 2.5 per cent are allergic to cow's milk.

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