with respect to bread texture, aroma, color and taste in composite
bread samples with the same level in soybean flour.
However, as the level of soybean flour incorporation increased
there was a significant change in the sensory attributes of bread
samples. The sensory evaluation showed that the bread produced
from composite flours, was significantly different
(P > 0.05) than bread from 100% wheat flour, in terms of texture
and color. But, there were no significant difference
(P > 0.05) in taste and aroma of bread from composite flour
with 19.5% of soybean flour (T1, T2, and T3) and bread from
100% of wheat flour (WF). It evident from the results that
bread prepared from 100% wheat flour had highest sensory
score followed by bread prepared from T4 composite flour
(40% SPF, 40% MS, 19.5% SF and 0.5% XG).