Supplemented and unsupplemented white breads were baked and toasted at three different toaster settings, light, medium, and dark. Organoleptically, products were highly accepted when toasted at the light and medium temperatures. Biological tests with rats resulted in a decline in the efficient utilization of the protein with toasted white bread diets, evidenced by poor weight gain, low liver weight, Serum protein, PER (protein efficiency ratio - weight gain/protein intake) and percent digestability. Increased toasting temperatures reduced the amino acides essential for growth in white bread diets. Supplementation with soybean improved the quality of the bread, possible due to destruction by heating of the trypsin inhibitor in soybean.