Abstract This study investigated the pasting characteristics of composite flour blends formulated with varying ratios of cassava, wheat, and soybean flours (45:50:5, 40:50:10, and 35:50:15, alongside 50:45:5, 50:40:10, and 50:35:15). The research focused on how these ratios affect the blends' viscosity, stability, and thermal properties. The results indicated that increasing the proportion of cassava flour enhanced peak, trough, final, and setback viscosities, which contributes to greater structural integrity and a firmer texture in baked goods. Conversely, higher soybean content reduced peak and setback viscosities, resulting in a softer texture and improved heat stability. These findings suggest that by adjusting flour proportions, manufacturers can tailor the textural attributes and cooking characteristics of flour-based products to meet specific consumer preferences, offering an adaptable approach to functional food development in bakery applications. Keywords: Proximate; mineral; cassava; wheat; soybean.