The research aims to study effect of adding barley flour by 10, 15, 20%, oat flour 10,15,20% and the two together by 10 +10, 15 +15, and 20 +20% on the rheological characteristics of the dough showed: First: The results obtained from farinograph adding that as a result of barley at different rates led to increasing the rate of absorption and duration of kneading dough and consistently for maximum strength and the weakness of dough. Also, adding oats, at different rates led to the low rate of absorption, while the access time and the stability of the dough and the dough weakness. In the case of mixing the two together, the results obtained through farinograph led added both of barley and oat together in different proportions led to the low rate of water absorption, while the arrival time, dough development, the dough stability and dough weakness were determined. Second: the results obtained from extensograph as a result of adding barley at different rates led to a decline in rubber dough and flatten the resistance and the relative number and energy resulting dough. While oats at different rates led to a decline in rubber dough and figure the relative energy and the resulting dough while increasing resistance to flatten. And also in the case of mixing barley and oats together in different proportions led to a decline in rubber dough Find a summary of the results obtained through can say that the best ratio in addition to barley was 15% and for oats was 10% in the case of mixing barley and oats were best ratio of 15% as well.

The proximate composition and nutritional quality of two mushroom varieties cultivated in Egypt (Agaricus bisporus and pleurotus ostreatus) were investigated using standard analytical techniques. The samples of mushroom contained 26.05% and 33.85%, crude protein in the dried P. ostreatus and A. bisspours respectively. Crude fat content in mushroom varieties (P. ostreatus and A. bisporus) were almost the same (P > 0.05) and had value of 2.79% and 2.41%, respectively. Also, other proximate composition values were in the following ranges: moisture content 9.65%-11.81%, ash 5.86%-7.97%, crude fibre 8.25-13.21% and carbohydrate (by difference) 57.05%-42.56%. for (P.ostreatus and A.bisporus) respectively. Protein in both of dried mushroom varieties (P. ostreatus and A. bisporus) were slightly lower than FAO/WHO (1973) in total essential amino acids., the total essential amino acids values of dried mushroom (P.ostreatus and A.bisporus) were 39.25 and 44.95 gm / 16 gm N, respectively. The results show that histidine scored the highest chemical protein score of 140.38 and 136.15 for dried mushroom varieties Also, dried mushroom varieties Agaricus bisporus and Pleurotus ostreatus oils had higher amounts of unsaturated fatty acids. Total phenols and antioxidant activity in dried Agaricus bisporus were significantly (P < 0.05) higher than that in Pleurotus ostreatus. The results showed that these nutrient rich mushroom flours under investigation may prove useful in the formulation of different food products such as, retention of flavour and palatability.

The influence of incorporating chia seeds at 2, 4, 6, and 8% levels on the quality characteristics of pan bread was studied. Chemical, nutritional and sensory evaluations for raw materials and pan bread were performed. Results of chemical analysis showed chia seeds had significant amounts of crude protein (21.06%), ether extract (26.3%), crude fiber (31.03%) and ash (3.43%), compared to wheat flour. Chia seeds were rich in calcium (600 mg/100 g), phosphorus (860 mg/100 g), and potassium (666 mg/100 g), than wheat flour. Chia seeds was deficient in cysteine (0.41%), histidine (0.53%), tyrosine (0.58 %), methionine (0.59%) and had predominant contents of. isoleucine (0.8%), lysine (0.93%), valine (0.95%) and aspartic (1.69%). The results of sensory acceptability of pan bread with chia seeds indicated no significant differences in appearance, taste, aroma, tint, weaving and overall acceptability up to 6%, comparing with wheat pan bread. Chemical composition results indicated that pan bread with chia seeds had significant amounts of crude protein, oil, crude fiber and ash. It could be substituting flour with chia seeds to 6% to deliver functional pan bread to consumers, with a good acceptability and high quality nutrients.

This study was designed to produce healthy pan bread supplemented with plant nutritional sources rich in fiber. The investigated sources used for supplementation were fine wheat bran, faba bean hulls, dried pea hulls, and brown rice to obtain healthy pan bread. The statistical analysis of the organoleptic evaluation showed that pan bread supplemented with 5%, 10%, and 15% fine wheat bran, faba bean hulls, dried pea hulls, and brown rice of wheat flour (82% extraction) had slight significant differences compared with the control bread. Therefore they were chosen to be evaluated chemically and biologically. The results of chemical evaluation showed that pan bread supplemented with 10% fine wheat bran, or faba bean hulls, or dried pea hulls, or brown rice had the highest value of fiber content (1.74, 2.86, 3.7,.1.92 respectively). While, they had the lowest value of carbohydrates. The results of biological evaluation indicated that, total cholesterol, triglycerides, HDL & LDLcholesterol and total lipid were significantly decreased in rat groups fed on bread made from (100 % wheat flour). sGOT, sGPT, uric acid, creatinine and serum glucose significantly decreased as compared with the first and second group. So it could be recommended to incorporate the investigated nutritional sources in bakery products to produce healthy products with high fiber content having good biological effect especially for obesity and diabetic patients. II.Methods: Preparation of pan bread from wheat flour (82% extraction) and it's mixture: Bread making process: The conventional straight dough process for pan bread was performed according to the routine method of Egyptian Baking Technology Center, Giza, Egypt. The basic pan bread making formula was as follows: Ingredients: wheat flour 82% extraction (100 g), sugar (5 g), fats (5 g), salt (1g), active dry yeast (1.5 g), milk powder (2g), improver (1g). The ingredients were mechanically mixed for 12 min, and then dough was left for 2hr. Then the dough was divided into equal parts of a bout 165 gm pieces, rested for 2 hr to be fermented then made into loves. The loaves were baked at 220 o C for 15 minutes in the baker house. All loaves were package in polyethylene bags after cooling for investigation. Chemical Analysis: Moisture, ash, crude protein, crude fat and crude fiber were determined according to the method of (A.O.A.C., 2000), while total carbohydrates were estimated by subtracting the difference from initial weight of the samples. Energy value: Energy value was calculated according to (James., 1995). Physical measurements of pan bread: Weight (g) and volume (cm 3) of resulted loaves were measured by scale and rapeseed displacement method according to (AACC, 2000). Specific volume (cm 3 /g) was calculated by dividing loaf volume by its weight. Organoleptic evaluation of pan bread: Bread samples were evaluated organoleptically by a panel of 10 experienced panelists for: Appearance, color of crust, color of crumb, distribution of crumb, homogenous, taste, odor, and acceptability, as the m...

for mulberry leaves(on dry weight basis).also high concentration of macro minerals Ca were(1.2 and 3.6%), K (5.6 and 1.16 % ) and Na (2 and 0.79%) , high concentration of micro minerals' Fe were (0.255 and 0.260 %) and Zn (0.030 and 0.022 %) ,respectively . The dietary purslane oil consisted mainly of oleic acid, linoleic acid, plamitic acid, arahidic acid and capric. On the other hand fatty acids composition of white mulberry leaves consisted mainly of arahidic, plamitic, linoleic, and capric and oleic. High concentration of phenolic compounds and flavonoids were recorded. White mulberry leaves contain essential amino acids lysine and nonessential amino acids glutamic and aspartic. From this study, it could be concluded that consumption of purslane and white mulberry leaves in different quantities could provide a reasonable daily recommended amount of essential nutrients for maintenance of healthy life and normal body functions.