摘要：This study is concerned with the effect of durum flour added at certain ratios on the physical properties of dough and quality of bread. In the experiments. 74-76% extraction (0.56% ashes, 10.4 protein) and 80% extraction (0.37% ashes, 10.0% protein) flours gathered from the market were used as material. Durum flour addition, in the mixed samples increased ash content, protein content and gluten content while lowering the falling number and sedimentation values of flour. Durum flour addition are decreasing dough development, dough stability, dough resistance and dough energy while increasing dough extensibility. When all the results were combined; the addition of durum flour were found not to be useful in increasing the physical properties of dough and quality of bread.
