Document Type : Articles
Authors
Food Sciences Dept., College of Agriculture, University of Tikrit, Tikrit, Iraq
Abstract
The study was conducted in (the general for grain processing and Tikrit University. Which included the effect of adding low-fat soybeans, whether as flour wheat, on the chemical composition and rheology concentrations. The results showed the presence of significant differences in humidity, as the highest moisture content was recorded in the sample with a concentration of 15%, reaching 12.300, while there were no significant differences in the concentration of 15, 20 and 25% for protein. Significant differences in ash for the different concentrations compared to the two control groups, as well as the same for fibers.
As for carbohydrates the highest value was recorder for wheat flour control. Significant differences was also recorded in the rhelogical properties, which included farinograph and amyloghraph, as the addition of low soybeans improved the rhelogical characteristic such as stability absorption, viscosity, and others.
There fore this research aims at raise the nutritional value when using this compound flour in the manufacture of different backed products.
Keywords
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