الفهرس 
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Abstract
Wheat flour (72% extract) was fortified with 5, 10 and 15% of either, legume flours and their protein concentrates (ungerminated and germinated soybean, field pea, sweet lupine) or sweet whey powder (SW) and ultrafiltated-whey protein concentrates (WPC) to produce high protein pan bread and biscuit. Legume flours and their protein concentrates prepared from germinated seeds had higher protein content than the corresponding ungerminated samples. Germination process reduced significantly trypsin inhibitors of the legume products. The functional properties of legumes products showed that legume protein concentrates had significantly higher water absorption corresponding to the legume flours. Germination process reduced significantly the oil absorption of the legume products except for field pea. All legume flours recorded higher nitrogen solubility than protein concentrates at different pH values. Farinograph properties (water absorption, arrival time, dough development time, mixing tolerance index and degree of softening) increased in wheat-legume products blends with increasing the legume ratio with some exception. Substitution of wheat flour with legume products reduced significantly the wet and dry gluten of the blends than the control (100% wheat flour). Generally, pan bread and biscuit fortified with 15% of germinated soy protein concentrate exhibited the maximal protein content, being 19.72% and 14.47%, respectively. The organoleptic properties of pan bread and biscuit fortified with 10% of germinated soybean and lupine protein were highly acceptable.