Three levels of whole flaxseed (5, 10 and 15%) were used to substitute wheat flour (72% and 82%) in order to produce pan and balady bread. The obtained results showed that as the level of substitution increased, all compounds increased except total carbohydrate. The nutritive value of the produced bread enhanced due to the content of unsaturated fatty acids in the whole flaxseed. Sensory evaluation of the produced pan and balady bread, and the freshness values after 12, 24 and 48 hs were evaluated.
Five fractions from milled durum wheat were obtained [two types of semolina (S1 and S2), two types of flour (F1 and F2) and fine bran] in order to find a new use for these fractions to produce some bakery products such as pan and balady bread, biscuits and noodles. From obtained data it could be noticed that all products had good acceptability for all parameters when compared with control sample. Also, chemical composition and cooking quality properties of noodles were evaluated.
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