Spaghetti was prepared from a mixture of wheat flour, gluten, beta-carotene, and soybean flour obtained at 0%, 10%, and 20% levels at 3 extruder temperature levels (35and 50 ° C and 55 ° C) and by 2 dry systems. The kernels were dried at high temperature (maximum 90 ° C for 6 hours) and low temperature (maximum 55 ° C for 18 hours). Pasta baking quality characteristics including: post-baking weight and amount of solids in baking water and post-baking texture stiffness and appearance characteristics before and after baking were evaluated. In this study, protein content was measured as an important and valuable variable in quality and nutrition. Stagghts were then evaluated by evaluation teams (trained panelists). In sensory evaluation, characteristics such as adhesion, firmness, chewability, color and taste were evaluated. In order to evaluate and improve the qualitative properties of xanthan step effect was evaluated at 2, .2% and .4% levels and its effects on pasta baking quality after applying 35° C for extruder temperature and 55 ° C for extruder. The drying temperature was evaluated and finally evaluated by a trained panelist. The results showed that increasing the amount of soy flour in the formulation increased the firmness and reduced the weight after baking but increased the amount of solids in the baking water. By increasing the amount of soybean meal to 20%, the protein content increased from 11% to 16.7%. Increasing the drying temperature increased the firmness of the post-annealing material but decreased the weight of the post-annealing enamel. As the extruder temperature increased, the amount of glaze and stiffness increased but the amount of baking weight decreased. Xanthan step improved the amount of glaze and weight after baking but had no significant effect on firmness but increased false acceptability in firmness and chewing ability by producing false sense. After statistical analysis and statistical analysis of physicochemical results and sensory evaluation, it was found that in order to improve the baking quality and nutritional value of extruder temperature 35 ° C, drying temperature 55 ° C and soybean meal 20% and xanthan step 0.4% the best treatment.