Soya flour- soyaprotein isolates, sodium soy protein are valuable additions for
bread – high quality protein also contain 3.2% to 3.8% lysine as compared to 0.35% in
wheat flour. If 12g of soya flour is added to 100g of wheat flour, the lysine content will
be doubled 0.76% - 0.83% product provide exceptional vehicle for nutritional
improvement. High quantity improved quality – loaf volume, crush grain freshness
retention etc.).