Mokdad Masoud^*1, Ali Sultana¹  and Nadia Safwat¹

¹ Department of Food Science, Faculty of Agricultural Engineering, Tishreen University, Lattakia, Syria.

(*Corresponding author: Mokdad Masoud . mokdadmasoud@gmail.com , mobail:0936559749 ).

Received: 9/ 03/ 2024      Accepted: 1/ 09/ 2024

Abstract

This research studied the effect of adding different percentages of soy flour in biscuit mixtures. Adding different percentages of soy flour (20-30-40%) to wheat flour mixtures prepared for manufacturing biscuits in the studied proportions gave a noticeable increase in the following components: (moisture – ash – Fat – fiber – protein) by increasing the proportion of mixing with soy flour, while th proportion of carbohydrates decreased.The moisture percentage increased from 3.67% in the control sample to 7.16 when 40% soy flour was added, and the fat percentage also increased from 13.43% to 19.62%, while the carbohydrate percentage decreased from 71.76% in the control sample to 54.69% when 40% soy flour was added. The sensory (taste) characteristics of the biscuits improved and were the best when 30% of soy flour was added, except for the smell, which decreased when the percentage of soy flour increased up to 40%. The best degree of smell was in the control sample, and the sensory characteristics decreased when 40% of soy flour was added, so it was less Acceptance degree.In terms of physical properties, the diameter decreased from 6.5 cm in the control sample to 6.3 cm when 40% soy flour was added, while the thickness increased from 1.05 cm in the control sample to 1.2 cm when 40% soy flour was added. The diffusion rate and diffusion rate decreased with increasing the addition of soy flour, as it was higher in the control treatment.
Keywords: wheat flour, soy flour, biscuits, spread rate.

Full paper in Arabic: PDF