International Science Community Association Research Journal of Recent Sciences 2277 - 2502 1 12 2012 December 2 Development of value Added Bakery Products using Soy Milk 64 66 EN Mohamadian Zahra 1 Department of Computer engineering, Shahrood Branch, Islamic Azad University, Shahrood, IRAN M. Bharani 1 Department of Textile - Fashion Technology, Bannari Amman Institute of Technology, Sathyamangalam, Erode District, TN, INDIA Gowda R.V.Mahendra 2 VSB College of Engineering, Karur, Tamil Nadu, INDIA AdaneAlemmebrat Kiflu 1 Department of Physical Education-Andhra University (AU), Visakhapatnam, INDIA Reddy R.C. 2 SyamBabu M. 3 Mohammed M.B. 1 Department of Applied Science, College of Science and Technology, Kaduna Polytechnic, Kaduna, NIGERIA Mohammed S.S. 2 Adewumi A.A.J. 3 Farshidfar Ramin 1 Sama Technical and Vocational Training College, Islamic Azad University, Qaemshahr Branch, Qaemshahr, IRAN Abbasali Ranjbar 2 Department of Architecture, Sari Branch, Islamic Azad University, Sari, IRAN Srinivas Mondam. 1 Lecturer, Department of Physiotherapy, Windfield International College, Kuala Lumpur, MALAYSIA SrikanthBabu V. 2 Lecturer, Department of Anatomy, MSU, Kuala Lumpur, MALAYSIA KumarB. Raviendra 3 Jalaja Prakash 4 N. Mayavan 1 Department of Futures Studies Madurai Kamaraj University, Madurai, INDIA Sundaram A. 2 VelusamySaranya Akilanpuram 1 Department of Chemistry, Karpagam University, Coimbatore-21, Tamil Nadu, INDIA Subban Ravi 2 Ismail K. 1 Faculty of Management and Human Resource Development, University Technology, MALAYSIA Hussain J. 2 Shah F.A. 3 Hussain A. 4 Ranjbar Abbas 1 Orientology, State University of Yerevan, ARMENIA Tank NileshR 1 School of Mechanical and Building Sciences, VIT University, Vellore-632014, TN, INDIA ThundilKaruppa Raj 2 D. Padmavathi 1 Department of Food and Nutrition, Mother Teresa Women’s University, Kodaikanal, INDIA PrabhavathyDevi N. 2 Department of Home Science, Queen Mary’s College, Chennai, INDIA > Short Communication 2012 3 7 2012 December 2 Nutrient analysis is the science of judging the quality as well as the quantity of nutrients present in the food. Specific analysis may be carried out for essential nutrients such as energy, protein, fat, carbohydrate, vitamins and minerals. The present study aims at analyzing the nutritional value of bakery products such as bread, biscuits and cakes by the addition of soymilk. The best accepted soymilk fortified experimental samples of each categories was found out from the organoleptic evaluation, and analysed for their nutrient content. Results show that there is a noticeable increase in nutritional value of bakery products, due to the addition of soymilk, which has become popular among the students. Copyright@ International Science Community Association