ABSTRACT
The present study was carried out to produce cakes, and pies fortified with papaya, and low-fat soy flour [LFS]. Fresh papaya puree [pp] was added to cakes [60g/100g wheat flour] while dried pieces of papya [DP] were added to pies as fillers. LFS partially substituted wheat flour at different levels i.e: [5, 10, 15 and 20%] in both cakes and pies. The rheological characteristics of dough showed differences according to the level of substitution with [LFS], and [pp]. The gluten either wet, or dry decreased. Farinograph and Amylograph parameters showed a remarkable changes due to the level of substitution. The values of water Retention Capacity [WRC] and sedimentation test showed an increment compared to the control as the amount of [LFS] substitution increased. Physical characteristics i.e. weight and volume increased, while specific volume decreased - as [LFS] increased. The samples which contained papaya and [LFS] at levels of 5, 10% recorded slight changes in physical properties compared to those substituted with LFS at 15 or 20%. The reduction percentage of specific volume ranged between 4.22-14.8% and 2.45 - 11.68% in different prepared cakes and pies