Manal ALkhalil^(1)*

(1). College of Chemical and Petroleum Engineering, ALBaath University , Homs, Syria.

 (*Corresponding Author: ManalALkhalil, Email: manal.khalil1233@gmail.com)

Received:1/06/2023            Accepted:27/08/2023

Abstract: 

Bread is considered the main source of food in many countries of the world, and with the increasing demand to improve the quality of Arabic bread and improve its sensory quality, This research was carried out in the Bread and Pastry Laboratory, Faculty of Chemical and Petroleum Engineering, Al-Baath University, Homs during March 2022. Flour was replaced wheat with soybean flour at rates of 10%, 15% and 20%. The Chemical analyses showed an increase in the percentage of protein when adding soybean flour, and it was the highest percentage when adding it by 20%. It also showed a significant improvement in the Rheological properties of the samples to which soybean flour was added, while the samples to which Soybean flour was added excelled in taste, smell, and layer separation

Key words: Arabic bread, Soybean flour, Wheat flour, Sensory quality.

Full paper in Arabic: pdf