The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.

Pastry is an essential part of food stuff people like, especially preferring those made of wheat flour: cakes, biscuits, pancakes, etc. The nutritive value of the products mentioned above is not high. Therefore, there is a need to increase it by adding something like doum fruit (Hyphaene thebaica L.), which is a widespread in Upper Egypt. Doum fruit is a rich source of fibers and antioxidants, also other valuable substances such as carbohydrates and minerals especially potassium (K for people suffering from blood pressure problems). This investigation was carried out to study the possibility of utilization doum fruit powder in cake production. Five levels of wheat flour substitution were used 0%, 5%, 10%, 15% and 20% to produce cake. Also, the effects of blends on farinograph parameters were studied. Results indicated that substitution of doum powder (D.P) led to increase the water absorption (%) and dough weakening (B.U), whereas dough stability (min) was decreased. The water holding capacity of blends increased with increasing the level of substitution. The chemical, physical and sensory characteristics of the prepared cakes were studied. Results showed that increasing the levels of substitution increased the total fat, crude fiber and ash contents in produced cake compared with control. Minerals of the produced cake showed an increment in K and Mg, while slightly increment in Ca, Fe and Zn with increasing the level of substitution. Total phenol and antioxidant activity (AO) increased in substituted cake. Physical attributes of the produced cakes were evaluated and results showed that volume of substituted cakes decreased with increasing the level of replacement except for 10% level it increased. Results of textural analysis showed that D.P fiber decreased all the parameters. Concerning cake color, as the percentage of D.P increased, the color of the cake became darker and had high a and b values. The sensory evaluation results showed an insignificantly decrease in the acceptability by increasing the doum powder substitution comparing with control.

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.