IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT

The objective of this study was to acsses the rheological and sensory properties of balady bread produced from wheat whole meal and that made by blending wheat flour 82 % extraction + 20% com flour. To improve bread nutrition value was used gelatinization baking method and supplemented with fenugreek and moghat powder at 5, 10, and 15% separately. Chemical composition of raw materials, rheological properties of dough and sensory properties of bread were investigated. The results indicated that the supplemented with fenugreek and moghat powder improved rheological and sensory properties of preduced bread. Also, the staling was retarded by about 10-15%. It was found that the most effective substituation percent of fenugreek and moghat was a mixture of 5% of both fenugreek and moghat which improved the bread properties.