A random sample of the kinds of bread consumed in the coastal region during the
years of research was taken, the percentage of fiber and protein was calculated, and the
effect of the mixture approved on an annual basis in mills on purveyance flour
content of
fiber and protein was studied.
The study showed the important role of the mixture, where the percentage of fiber
increased from (1.06%) in 2009 to (1.61%) in 2010, and the percentage of protein
increased also from (11.36%) in 2010 to (13.90%) in 2012. The results show that there are
some, but not all, governmental mills which add soft bran fiber and protein-rich flour,
taking into consideration the impact of technological processes applied throughout the
stages of manufacturing bread, and in particular the stages of fermentation and broil.
