Identifying the Factors Influencing Fiber and Protein in the produced Bread in the Coastal Region

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.