Oat soya milk bread is proposed as a healthier alternative to processed white bread. Soy milk extraction using soaking and grinding of soybeans produces milk higher in protein and lower in calories than cow's milk. Adding oats provides beta-glucan to lower cholesterol while soy isoflavones promote bone and heart health. Testing of oat soya milk bread showed higher specific volume and better texture and color than controls. Sensory evaluation responses were positive. Production cost is higher but nutritional benefits make it suitable for diabetics and those watching cardiovascular health. Further optimization of ingredients and process is needed to improve quality and reduce costs.

1. PROCESSING &
QUALITATIVE ANALYSIS
OF OAT SOYA MILK BREAD
BY-
ARIJIT GOSWAMI.

2. BREAD : A BASIC FOOD COMMODITY FOR HUMAN
NUTRITION
• The sales volume of bread in global market in 2006 is
approximately 122 millions of tons; in 2011 it rose to 125
millions of tons.
• However, it is seen that this demand is mainly on the whole
wheat products and wheat substitutes which have less
carbohydrate, fat and cholesterol and have large quantities
of the complex carbohydrates, dietary fibers and vegetable
protein.
• The decrease of -1.72% in the consumption of packaged
white bread & an increase of 8.4% in the consumption of
packaged and whole wheat products has been observed
between 2006 and 2011.

3. Why there is a decrease in the consumption of processed
white wheat bread ?
• Gluten is the main protein found in wheat and a few
other grains like rye, spelt and barley.The problem
with modern wheat is that many people are unable
to properly digest the gluten in it.This causes a
serious disorder in metabolic activity called as celiac
disease.

4. • Refined grain products like white bread get
digested quickly, which leads to large spikes in
blood sugar. However, products that contain
more fiber are supposed to lead to slower rises in
blood sugar.
• Wheat contains a substance called phytic acid,
which can reduce absorption of important
minerals. It may also cause people to burn
through theirVitamin D stores faster,
contributing to deficiency.
• WholeWheat Drastically Raises Small, Dense
LDL Cholesterol, whereas using oat in meal
drastically reduce the LDL level, thus reducing
the risk of cardiac disease.

5. OAT SOYA MILK BREAD
THE SOLUTION

6. BENEFITS OF SOYA PRODUCT INTHE DIET
• High dietary fibre content, low sodium content and high manganese
and thiamine content
(NOTE: low sodium content is good for those with high blood pressure,
Manganese is necessary for many of the body enzymes to function
properly
• It contains no lactose so good for lactose intolerant persons.
• It contains as much protein as cow’s milk, yet low in calories than
whole milk.
• it contains Isoflavones, which help to promote good health.
• Prevent osteoporosis:The phytoestrogen in soy can help accelerate
calcium absorption in the body and prevent the loss of bone mass

7. HOW SOYA MILK AFFECTTHE QUALITY OF BAKED PRODUCT?
FIG.1
FIG.2
FIG.1(A, B): EFFECT OF SOY MILK ON BATTERVISCOSITYAND
STABILITY.
FIG2. EFFECT OF SOY MILKON MOISTURE LOSS & SPECIFIC
VOLUMEOFTHE BAKEDWHEAT PRODUCT. (AFTER BAKING)

8. BENEFITS OF OATS INTHE DIET
• Oats (Avena sativa L.) have received considerable attention for their high content
of dietary fibres, phytochemicals and nutritional value. It is believed that
consumption of oats possesses various health benefits such as anti-cancerous
properties.
• Oat grains contain dietary fibres such as β-glucan, functional protein, lipid and
starch components and phytochemicals which are beneficial for our health. It is
considered suitable for the diet of celiac patients.(β-glucan effective in lowering
bad cholestrol).
• Oats also contain a varied range of phenolic compounds including ester linked
glycerol conjugates, ester lnked alkyl conjugates, ether & ester linked glycerides
which possess a high level of antioxidant activity.

9. HOW OATS AFFECTTHE QUALITY OF BAKED PRODUCT?
 Lapveteläinen et al.[1994] reported that a 3% higher protein oat flour additive
incorporated into wheat flour caused baked products to have darker crumb
structure and worse porosity.
 Gambuœ et al. [2001] demonstrated that loafes enriched with 5% of bran were
well-risen and their taste remained unchanged.
 Zhang et al. [1998] maintained that the increased water absorption by wheat-
oat flour blends was due to a high b-glucan content of oats.He concluded that
the volume of a wheat-oat loaf is smaller than that of a wheat loaf.
 The improvements in the properties of the weak wheat flour was observed by
addition of oat products which may have been due to their high lipid content
[Oomah, 1983].

10. PROCESSING OF OAT SOYA-MILK
BREAD.

11. SOYA MILK EXTRACTION PROCESS :
SOYABEAN
Soaking in water for 12hrs
(125gm soyabean + 300ml distilled water)
Blanching in 1.25% sodium bi carbonate (for
30mins)
Grind & Express (Ratio 1:3)
(using hot water)
Milk heated at 75° C for 10 mins
PROCESS- I
Soya bean
Soaking in water with NaOH for 12hrs.
(125gm soyabean + 300ml distilled water)
Blanching in 1.25% sodium bi carbonate (for
30mins)
Grind & Express (Ratio 1:3)
(using hot water)
Milk heated at 75°C for 10 mins.
PROCESS-II

12. PROCESS SELECTION & OBSERVATION
SENSORY EVALUATION:

13. PROCESS SELECTION & OBSERVATION
WEIGHT OF
SOYABEAN
USED
VOLUME OF
MILK
EXTRACTED
OBSERVATI
ON AFTER
3DAYS OF
STORAGE.
SELECTION
OFTHE
PROCESS
PROCESS I 125g 320ml No protein
coagulation
observed
SELECTED
PROCESS II 125g 420ml Curd formed
after the
storage
Water is added to the extracted milk for maintaing the brix of the
milk = 4°Bx.
“Ascorbyl palmitate
or Propyl gallate,
could be added to
the extracted milks
for elongating their
shelf life.”

14. PROCESSING OF OAT SOYA MILK BREAD
INGREDIENTS:
A:
50ml soya milk.
15g instant oat.
5g (1 tsp) high grade flour.
C:
20g unsalted butter.
DOUGH
C
A B
B:
20g sugar.
3g yeast.
110 ml soya milk.
1g salt.
150 gm high grade flour.
90 gm instant oats.

15. Process chart:
A
Mixing all ingredients
Low heating & stirring until
gluey texture obtained.
Cooling at room temp(for
30 mins)
Mix all the ingredients except salt listed in B
Hand kneading for 10mins
Addition of salt
Kneading for 10mins
Add. Of unsalted butter(c)
Kneading for 5mins(until smooth & elastic
dough is obt.)
Risening for 1-2 hr( in high moistened cond
at 40C)
Placed in greased dish & then baked at 190 C for
20-25 mins
Stored in sealable polymeric packages.

16. SPECIFIC VOLUME:
3.2
3.4
3.6
3.8
4
4.2
4.4
Specificvolume(inml/g)
SPECIFICVOLUME DATA ( ml/g)
CONTROL SUBJECT
RESULT & DISCUSSION:

17. RESULT & DISCUSSION:
1. BREADTEXTURE :
Instrument used :TA-XT Express Enhanced (texture analyser)

18. 2. BREAD COLOUR(CRUST & CRUMB ) :
Instrument used: HUNTERCOLOURIMETER (HUNTER L.A.B : COLOURFLEX)

19. 3. SENSORY EVALUATION (HEDONIC RATING):

20. COST ESTIMATION:
SL
NO.
INGREDIENTS QUANTIT
Y
(g)
AMOUNT
USED
(g)
RATE
(Rs/kg)
COST
(Rs.)
1 SOYABEAN SEEDS 500 48 100 5
2 OATS 200 105 200 21
3 SUGAR 200 20 40 0.8
4 SALT 500 2-3 18 0.40
5 HIGH GRADE
FLOUR
1000 155 45 6.975
6 DRY YEAST 15 3 660 4
7 UNSALTED
BUTTER
100 20 100 2
8 LABOUR &
PROCESSING
10% 4.01
TOTAL
COST(350
gm)
Rs.44.19
*125GM OF SOYABEAN WAS
USEDTO GET 420ml of soya milk,
Since 160 ml of soya milk was
used ,which will be equivalent to
, (125/420)*160=47.6gm.
COST OF OAT SOYA MILK
BREAD FOUNDTO BE Rs.
25.00 FOR 200GM OF BREAD .
.COST OF NORMALWHITE
BREAD IS Rs. 10 -20
DEPENDING ON BRAND FOR
200 GM.

21. PROBLEMS WHICH CAME ACROSS WHILE PROCESSING OFTHE BREAD :
• Excessive addition of oat flour to wheat flour caused diffusion of gluten proteins,
which resulted in a loss of dough strength and a decrease in loaf volume.
• Inactivation of trypsin inhibitor: Badenhop & hackler had proposed that heating
soyamilk at 121°C for 5-10 mins destroys about 90% of the native trypsin
inhibitor, but heating at such a high temp may degrade the protein content of
the milk.
• Presence of phytic acid in soya milk, this compound reduces the absorption of
minerals like Ca ,Mg ,Zn.This chemical can be deactivated by giving thermal
treatment to milk, which may destroy the nutritional content of the milk

22. CONCLUSION
“Considering the nutritional benefits of the soya milk and the oats &
the result of the sensory evaluation, it can be said that the oat soya
milk bread could be a partial replacement to the whole wheat bread
especially for the diabetic & cardio vascular patients.
With the improvement and the optimization of the process and the
ingredients used, there is fair chance of improvement in the quality of
the bread and also reduction in the price of the bread.”

23. REFERENCE
1.http://empoweredsustenance.com/avoid-soy-milk/
2. EFFECTS OFWHEAT FLOUR SUPPLEMENTATION WITH OAT PRODUCTS
ON DOUGH AND BREAD QUALITY(Anna Czubaszek, Zofia Karolini-
Skaradziñska)
3. REPLACEMENT OF EGG IN CAKE: EFFECT OF SOY MILK ON QUALITY AND
SENSORY CHARACTERISTICS NAZANIN FATEMEH RAHMATI1 and MOSTAFA
MAZAHERITEHRANI
4. Assessment of the Effect ofDifferent Preservatives on the Shell-Life of
Soymilk Stored at DifferentTemperatures(Odu NN,Egbo NN and Okonko IO)
5. Instant Oat Soya Milk Bread 豆浆麦片土司.

24. THANKYOU