The effect of soy milk powder on rheological properties of dough Barbary bread

In this work، the effect of levels soy milk powder on rheological properties of dough barbary bread has been investigated. Therefore، soy milk powder was substituted for wheat flour at level of 3،5،7 and 10 percent. The rheological of dough were evaluated by farinograph،extensograph and amylograph. The results of rheological tests showed،That water absorption،stability،development time and softening degree was increased، But quality number was reduced in farinogram and resistence to extention and area under curves was improved and extensibility was reduced in extensogram. The results of amylograph test showed that gelatinization tempretur was increased،But maximum peak viscosity was reduced.