Quality Characteristics and Sensory Attributes of Dough and Bread Fortified by Carob, Malt and Soybean Flours

Background: The objective of this study was to evaluate the effect partial replacement wheat flour by carob, malt and soybean flours on characteristics dough’s breads. Methods: For preparation basic dough, blended with water, sodium chloride dried yeast. samples were subjected operations mixing, proofing baking. used in increasing ratio 1-5%. Result: Physicochemical properties composite showed that proteins level (for soybean), ash, fat, fatty acids starch increased increase substitution. Composite prepared carob displayed higher amounts dry wet gluten, Zeleny number lower value failing number. sensory characteristics, breads received liking scores compared samples. malt, only 1% able improve color, section shapes texture bread. This demonstrated potential use overall