الفهرس 
Introduction
Effect of selenium (Se) treatments on growth charactersOnly 14 pages are availabe for public view
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Abstract
Selenium (Se) is a naturally occurring trace element that is nutritionally required in small amounts, but it can become toxic at concentrations only twice those required. selenium (Se) is essential for normal functioning of the immune system and thyroid glands and may reduced the risk of certain types of cancer and heart. The dietary intake of selenium (Se) depends on its concentration in food and the amount of food consumed. In Egypt the dietary intake of selenium (Se) is below recommendations, which is 55 μg/day , due to the low selenium (Se) content in soil. There are several approaches by which selenium (Se) intake can be enhanced: (1) increasing the consumption of selenium (Se) -rich foods, (2) biofortification of food with selenium (Se) , and (3) using selenium (Se) supplements. Wheat is an important source of selenium (Se) .Its content depends on the selenium (Se) content in soil. In Egypt, they are the main dietary energy source, providing about 66% of energy. The Egyptian what flour has low selenium (Se) content (1.9 ± 0.41) because the soils are selenium (Se) -depleted (0.087ppm in Mansoura soil and 0. 031ppm in Kalabsho). The whole wheat flour Extr (100%) had a consistently higher selenium (Se) concentration than the white flour (Extr 72% and Extr 82% ) as follows. The highest level in control trial was observed in bran from wheat flour (extraction rate 82%) with level 2.8 ± 0.43 µg/100g DM, which increased after selenium (Se) application to 10.8 ± 0.71 µg/100g DM. this mean that selenium (Se) increased by about 3- folds between the control and Test trial. white flour (extr 72%) was on average 35% lower in selenium (Se) content when compared with whole wheat flour( Extr 100%). After selenium (Se) application, the average selenium (Se) content in the white flour (Extr 72%) was75% lower than the whole wheat flour( Extr 100%). Leavening resulted in (30 to70%) a higher selenium (Se) content in leavening dough steps these increase in selenium (Se) content during leavening was mainly due to selenium (Se) contribution by the yeast. Bread baking step, resulted in selenium (Se) losses of 14- 50% compared with leavening dough steps these losses of selenium (Se) content during baking vary depending on the Maillard reaction of selonomethionine and glucose yields volatile seleniferous compounds also the time and the temperature of bread baking. Two types of bread were prepared from whole wheat flour ( Extr 100%) and from wheat flour (ER 82%) with or without selenium (Se) enrichment wheat flour. Selenium (Se) content in bread made from wheat flour (extraction rate 82%) and whole wheat flour( Extr 100%) before selenium (Se) foliar fertilization was 2.4 ± 0.34 and 3.9 ± 0.37 µg/100g DM respectively, which after selenium (Se) foliar fertilization (with 7.5 g Se/fed) increased to 20.9 ±0.69 and 27.3± 0.78 µg/100g ± SD DM respectively In conclusion, Using 7.5 g Se /fed of selenium (Se) foliar application after 50 and 70 days from agriculture, balady bread with selenium (Se) content of 27.3 ± 0.78µg/100g compared with 3.9 ± 0.37 µg/100g DM in conventional bread (0% selenium (Se) application). Consumption of this bio-fortified bread could increase average Selenium (Se) intake in Egypt.