This study was carried out to investigate the possibility of utilization of barley flour in production of pan bread. wheat flour of (72% extract) was replaced by 10, 15 and 20% barley flour. The effect of such replacements on physical and chemical characteristics of produced pan bread were studied. The results indicated that barley flour had a higher contents of chemical composition than that in wheat flour except carbohydrate content was the highest in wheat flour (85.53%) than in barley flour (76.67%),whereas, protein, ash, dietary fiber, β-glucan and antioxidant were higher content in barley flour (13.63, 2.44, 19.00, 8.65, 97.34 respectively) as compared with its content in wheat flour (12.26, 0.49, 4.88, 0.34, 55.33 respctively),while, wet gluten  and falling number were reduced by added barley in composite flour. The rheological properties of the  five dough mixes were studied using farinograph and  extensograph. The water absorption and dough weakening increased as the percentage of barley flour increased, while were decreased the extensibility and maximum resistance to extension . The results of sensory characteristies of prepared bread (containes10% barley flour) was not significants different from control for crust color, grain and texture. The results revealed that it was possible to use barley flour at level of 10, 15% to produce bread that satisfied baker's and consumer's sensory expectation. This levels may be to increased the nutritional value from dietary fibers, β-glucan, minerals, vitamins and antioxidants.

This study was carried out to investigate the effect of partial substitution (10 and 15%) of wheat flour by sorghum or chickpea flour on quality parameters of sponge cake and biscuit. Chickpea flour contained the highest percentage of protein, lipids, ash and crude fiber. Water absorption was increased by replacement of wheat flour with sorghum or chickpea flour. From the obtained data, it could be seen that the deleterious effect of adding sorghum flour to wheat flour on the rheological properties was more pronounced than that happened when chickpea flour was added. Cake prepared with sorghum flour had less pronounced improvements in its chemical composition rather than those of chickpea. With regard to volume and specific volume, cake prepared with 10% chickpea flour with or without cake improver recorded the highest values. Cake prepared by chickpea flour had no any unfavorable sensory change especially for the cake produced by cake improver.  Crude protein, lipids, ash and crude fiber contents were increased progressively in all biscuit samples with increasing of either the sorghum or chickpea flour levels. Also, there were no significant differences (P>0.05) between the thickness and spread ratio of control biscuit compared to that of sorghum or chickpea- wheat composite flour.  It is worth mentioning that the substitution of wheat flour with chickpea flour gave biscuit more sensory acceptable.

Noodles were prepared by incorporation varying blends (0, 20, 40, 60 and 80%) of rice flour in replacement of wheat flour. Noodle samples were evaluated for their proximate composition, scavenging activity, sensory properties and cooking quality characteristics. The proximate composition of uncooked noodles varied significantly, with increasing rice flour level that replaced wheat flour , a gradual decreases in moisture , ash , crude fiber and protein contents in noodle pastes were occurred , their values ranged between 4.02-5.33% ; 1.11-5.22% , 0.65-0.82% and 8.51-12.81% ,respectively. However, an increases in fats, total carbohydrates and energy value were take place ranging between 4.62-8.91 % , 71.11-76.74% and 377.64 - 421.43 kcal/100g, respectively .The antioxidant activity ranged between 22.2% for wheat based noodle (100% wheat flour) to 36.8% for sample containing 80% rice flour as scavenging activity for free radicals. The overall acceptability of wheat-based noodles (WF: RF 100:00) were rated superior for their sensory preferable characteristics. Among the blended flour noodles, the noodles incorporated with up to 40% rice flour received the same acceptability as wheat-based noodle. The cooking quality characteristics differed significantly among the noodle samples; the cooking time ranged from 6.5 to 10.3 min, it was more in wheat-based noodles than noodles from rice flour. Cooking loss; water absorption percent; cooked weight and swelling index values ranged from 0.1 to 0.6%, 137.1 to 231.6%, 23.74 to 33.24 g/g and 3.20 to 5.38 %, respectively; which revealed that a significant hindered was occurred in the functional paste properties and cooking quality parameters with increasing the level rice flour in noodles. The study indicated that, noodles prepared from mixtures of wheat and rice flour showed that the best acceptable sensory attributes and cooking quality characteristics were observed at blending ratio 40 : 60% rice flour : wheat flour . These findings enhance the utilization of non- conventional flours like rice flour for the development of value added noodles with reduced gluten content and boost nutritional value.

This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread. QF contained the highest percentage of protein, Lipids, ash and crude fiber. Also, QF contained the highest amount of essential amino acids such as (threonine, methionine, lysine and histidine). From the results, it could be seen that, water absorption and degree of softening increased by increasing the substitution levels, but stability, resistance to extensions and energy of dough decreased. The addition of QF adversely affected on the specific volume of pan bread. The lightness (L*) and yellowness (b*) of pan bread decreased, but redness (a*) increased gradually by increasing QF. Evaluation of the organoleptic properties of pan bread revealed that no significant differences (P≥0.05) between control sample and bread samples contained QF for taste and summitry form. The bread contained QF had higher score for crust color, pore size and overall acceptability than control sample. Hardness (g) of pan bread increased and springiness decreased gradually during storage of bread at (25˚c ±2). The rate of staling of bread contained QF lower than control sample. Gluten – free biscuit made from 100%QF contained the highest percentage of protein, lipids, ash and crude fiber compared to that of corn and rice – quinoa composite flour. The addition of corn and rice flour adversely affected on the thickness, diameter and  spread ratio. The highest spread ratio was noticed in the biscuit made from 100% QF. It is worth mentioning that the biscuit made from 100 % QF or that of corn and rice – quinoa composite flour gave the biscuit with sensory acceptable. On the other hand, it could be noticed to that the biscuit contained high level of quinoa flour was darker in compared to another samples.

Chemical composition, minerals content, amino acids, fiber fractions, fatty acids profile, total phenols, total flavonoids and antioxidant activity were determined in wheat flour (WF) 72%, moringa leaves powder (MLP), defatted moringa seeds powder (DMSP) and moringa seeds (MS). Pasting profile and rheological properties of blends supplemented with MLP at levels of 3, 6, 9 and 12% or DMSP at levels of 5, 10, 15 and 20% were also studied. The highest moisture and carbohydrate contents were found in WF (12.60 and 85.05%), respectively. MLP had higher ash and fiber contents (8.87 and 7.91%), respectively, while, protein and fat contents were higher in DMSP and in MS. Mineral content (Ca, K, Mg, P, Na and Fe) in MLP was the highest, while DMSP was higher in Zn content than that of other samples. Fiber fractions of WF were lower than that of both MLP and DMSP. Total essential amino acids of DMSP was higher (19.25%) than that of MLP and WF (12.45 and 4.16%), respectively. Oleic acid was the predominant fatty acid (66.85%) in moringa seeds oil. MLP had the highest value of total phenolic, total flavonoid and antioxidant activity (11.97, 8.02 and 15.87 mg/g), respectively. Color measurements showed that all of MLP, DMSP and WF blends decreased in L*, a*,however, they increased in b*, saturation, hue and ∆E values.    Supplementation with MLP and DMSP at all levels decreased the peak viscosity, trough, breakdown, final and setback viscosities. While, it increased water absorption, dough development time, mixing tolerance index and dough weakening. On contrary, arrival time and dough stability were decreased. Also, MLP and DMSP decreased the extensibility, resistance to extension, maximum resistance to extension energy of dough and the proportional number.