studies have been suggested that soy consumption can bring even more benefits to control deseases such as cancer, diabetes, osteoporosis and heart diseases. We can consider these benefits by the virtue of the isoflavones found in soy. The aglycone is a form of isoflavones and it is important element because of its bioactivity and as well as it is absorbed in larger quantities and faster by the body. Studies have shown that it is possible to increase the isoflavones content in soy, mainly the aglycones, through hydrothermal treatment by submitting soy flour to maceration process in a 50 ºC temperature during 15 hours with a pH of 6,0. The present research aims to evaluate, in a sensorial way, the sliced bread made of 15% of soy flour substituting the whole wheat flour made with hydrothermal treatment. The acceptance test was carried out with the engagement of 60 test persons not trained before using the hedonics scale of 9 points for the attributes like appearance, color, smell, flavor, smoothness and global impression. It has also been evaluated the initiative of buying the product and the color, smoothness and flavor by the ideal scale (JAR). All the aspects had an evaluation superior than 7 in the hedonics test which corresponds to 80% of test persons. The flavor was the most highlighted attribute according to the judges, which means 91% over 7 points. The JAR scales revealed that the majority of test persons attributed as ideal the color, smoothness and flavor aspects. 50% of all judges would buy it and 40% would probably buy it, which corresponds to a rate of acceptance of 90% of consumers. It has been detected that soy flour addition under hydrothermal treatment obtained good acceptance, which is considered an alternative to the process of industrialization and commercialization