Aliments dont contribute only to health maintenance and an optimal development, but they can have an important role in reducing the risk of getting sick. Bread fortified with soy proteins has a benefic effect for health, in preventing sickness, especially the proteic malnutrition and coronary heart disease being recommended to big groups of individuals at whose level an unequivocal insufficiency in proteins is detected, as well as an inadequate and unbalanced contribution in essential amino acids. This study shows the evaluation of the quality of bread products fortified with soy degreased flour that will be made by calculating the chemical value of limitant essential amino acids and of the essential amino acids EAA-Index. An increase of all essential amino acids content was observed with the concentration increase of used protein addition
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