الفهرس 
Proximate compositionOnly 14 pages are availabe for public view
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Abstract
The aim of the present work was to produce pan bread (72% ext.) supplemented with fiber and protein rich materials from some food industrial wastes such as corn gluten meal, corn germ meal, corn gluten feed, guava seeds meal and apricot kernels. Pan bread was supplemented with 7%, 5%, 7%, 5%, 7% from the above mentioned materials and blends were chemically determined. Dough rheological properties of wheat flour blends were determined by means of farinograph and extensograph. Baked bread was evaluated for organoleptic properties. The results revealed that concentrate the fortification of wheat flour (72%ext.) with treated industrial wastes increased the protein, fiber and oil content of the produced pan bread. Farinograph and extensograph results indicated that water absorption of dough and degree of weaking were increased. While dough stability decreased The proportional number was increased, while extensibility decrease for organoleptic quality was very good and good for all supplements. Bread supplemented with corn gluten meal gave the best pan bread. While 5% corn germ meal, 7% corn gluten feed, 5% guava seeds and 7% apricot kernels gave good pan bread with respect to the sensory evaluation. The biological experimental study showed that most of the tested parameter, such as Hb, RBCs, MCH,MCHC, WBC, total protein, albumin, globulin, A/G ratio, AST, ALT, creatinine, total cholesterol organs weight measurements,…etc., either unchanged or enhanced as a result of feeding the different rat groups on the tested products.