The researchers made bread with a mix of whole wheat and soybean flour to boost protein, fiber, and mineral content. They found that adding up to 30% soybean flour increased protein to 11%, fiber to 5%, and minerals to 2.5%. People couldn't tell much difference in texture and appearance between the soy-enriched bread and regular whole wheat bread. But the crust color, flavor, and overall taste were slightly better in the soy-enriched bread. Adding 10% soybean flour made the bread tastier overall.