The study looked at how adding pullulan and hydrocolloids to wheat-soy baladi bread affects its quality. They found that using pullulan improved the bread's color, freshness, and ability to retain water. The addition of pullulan and hydrocolloids improved the dough properties, baking quality, and taste of the bread. Wheat flour had different properties compared to wheat-soy flour, but the addition of pullulan and hydrocolloids helped enhance the overall quality of the bread.