Nutritional Review of Soy Milk-Based Shokupan Bread: A Healthy Alternative for Vegans and Lactose Intolerant People

Abstract

This research aims to analyze the nutritional content of Shokupan bread formulated with soy milk as a substitute for cow's milk and to evaluate its feasibility as a healthier alternative for vegans and individuals with lactose intolerance. Shokupan is a traditional Japanese milk bread known for its soft texture and distinct milky aroma, typically made using a pre-ferment called yudane. In this study, two variants of Shokupan were prepared using identical standard recipes: one with cow’s milk and the other with soy milk. Nutritional testing was conducted in a food laboratory to examine the macronutrient content, specifically protein and fat levels. The results indicated no significant difference in macronutrient composition between the two versions. The soy milk-based Shokupan contained 14,87g of protein and 3,4g of fat per 100 g, while the cow’s milk-based version contained 17,08 g of protein and 3,4g of fat. These findings suggest that soy milk can serve as a viable substitute for cow’s milk in Shokupan production without compromising its key nutritional values, offering a more inclusive bread option for consumers with specific dietary needs.