{"id":10645,"date":"2026-02-24T08:53:03","date_gmt":"2026-02-24T08:53:03","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=10645"},"modified":"2026-02-27T10:31:11","modified_gmt":"2026-02-27T10:31:11","slug":"studying-the-effect-of-adding-different-proportions-of-soy-flour-to-wheat-flour-on-the-properties-in-biscuits","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=10645","title":{"rendered":"Studying the effect of adding different proportions of soy flour to wheat flour on the properties in biscuits"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Mokdad Masoud<sup>*1<\/sup>, Ali Sultana<sup>1<\/sup> \u00a0and Nadia Safwat<sup>1<\/sup><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong><sup>1 <\/sup><\/strong>Department of Food Science, Faculty of Agricultural Engineering, Tishreen University, Lattakia, Syria.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(*Corresponding author: Mokdad Masoud . <a href=\"mailto:mokdadmasoud@gmail.com\">mokdadmasoud@gmail.com<\/a> , mobail:0936559749 ). <\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\">Received: 9\/ 03\/ 2024\u00a0 \u00a0 \u00a0 Accepted: 1\/ 09\/ 2024<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\"><strong>Abstract<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">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 &#8211; ash &#8211; Fat &#8211; fiber &#8211; 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. <\/span><br \/><span style=\"font-family: 'times new roman', times, serif;\">Keywords: wheat flour, soy flour, biscuits, spread rate.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Full paper in Arabic: <a href=\"http:\/\/agri-research-journal.net\/SjarEn\/wp-content\/uploads\/v13n1p11-1.pdf\">PDF<\/a><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>\u00a0<\/strong><\/span><\/p>\n\n\n<p class=\"has-text-align-center\"><br \/><\/p>\n\n\n\n<p class=\"has-text-align-center\"><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-text-align-center\"><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mokdad Masoud*1, Ali Sultana1 \u00a0and 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\u00a0 \u00a0 \u00a0 Accepted: 1\/ 09\/ 2024 Abstract &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=10645\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10645","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/10645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10645"}],"version-history":[{"count":4,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/10645\/revisions"}],"predecessor-version":[{"id":10844,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/10645\/revisions\/10844"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}