{"id":8489,"date":"2024-12-29T06:31:04","date_gmt":"2024-12-29T06:31:04","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=8489"},"modified":"2024-12-29T06:31:04","modified_gmt":"2024-12-29T06:31:04","slug":"studying-the-effect-of-adding-soybean-flour-on-improving-the-sensory-qualities-of-arabic-bread","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=8489","title":{"rendered":"Studying the Effect of Adding Soybean Flour on Improving the Sensory Qualities of Arabic Bread"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Manal ALkhalil<sup>(1)*<\/sup><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(1). College of Chemical and Petroleum Engineering, ALBaath University , Homs, Syria.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">\u00a0(*Corresponding Author: ManalALkhalil, Email<u>: <\/u><a href=\"manal.khalil1233@gmail.com\">manal.khalil1233@gmail.com<\/a>)<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\">Received:1\/06\/2023\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 Accepted:27\/08\/2023<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\"><strong>Abstract:\u00a0<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">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<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Key words<\/strong>: Arabic bread, Soybean flour, Wheat flour, Sensory quality.<\/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\/v11n6p2.pdf\">pdf<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Manal ALkhalil(1)* (1). College of Chemical and Petroleum Engineering, ALBaath University , Homs, Syria. \u00a0(*Corresponding Author: ManalALkhalil, Email: manal.khalil1233@gmail.com) Received:1\/06\/2023\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 Accepted:27\/08\/2023 Abstract:\u00a0 Bread is considered the main source of food in many countries of the world, and with the &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=8489\">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-8489","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\/8489","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=8489"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8489\/revisions"}],"predecessor-version":[{"id":8492,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8489\/revisions\/8492"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}