الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Nowadays, there is enormous domain for food that can convey health benefits beyond traditional nutrients which is known as functional food. Moringa Oleifera (Miracle tree) is one such a global tree having immense nutritional and medicinal benefits and grows in many tropical countries. Moringa leaves and seeds are the most utilized parts, containing bioactive compounds that can possess the capacity to intervene in human diseases including diabetes, obesity and cancer. This study has been focused on production of some healthy bakery products using moringa leaves powder (MLP), moringa seeds powder (MSP) and mixed of moringa leaves and seeds powders (MLP+MSP). MLP, MSP and mixed of MLP+MSP were used as a replacement for strong wheat flour (72% ext.) by (2.5, 5 and 7.5 %), (5,10 and 15 %) and (2.5+2.5, 2.5+5 and 5+5 %) levels for pan bread preparing and were used as a replacement for weak wheat flour (72% ext.) by (2.5, 5 and 7.5 %), (2.5, 5 and 7.5 %) and (2.5+2.5, 2.5+5 and 5+5 %) levels for cookies preparing and study their effect on rheological, chemical, physical and sensory properties of produced bakery products. The results revealed that MLP had higher contents of ash, crude fibers, dietary fibers, and minerals (K, Ca, Fe and Zn), while MSP characterized by higher fat, protein, dietary fibers, and minerals (K, Mg, Na, P and Zn) contents. Also, MLP and MSP contained a higher amount of essential and non-essential amino acids such as (leucine, lysine, isoleucine, proline and glutamic acid). Addition of MLP, MSP and mixed of MLP+MSP to pan bread and cookies raised the protein content, lipids, ash, dietary fibers, essential and non-essential amino acids such as (leucine, lysine, isoleucine, proline and glutamic acid) and minerals (K, Mg, Fe, Ca, Na, P and Zn) while carbohydrates content decreased. Incorporation of an increasing amount of MLP, MSP and mixed of MLP+MSP increased farinograph water absorption and degree of softening. Meanwhile, dough stability, resistance to extension and dough energy were gradually decreased. MLP, MSP and mixed of MLP+MSP supplementation also caused gradually increased in weight of pan bread loaf and cookies values. While, pan bread loaf and cookies volume and specific volume were gradually decreased by increasing amount of substitution in compared to control pan bread and cookies samples. Also, the addition of the replacement of weak wheat flour by MLP, MSP and mixed of MLP+MSP decreased the diameter and spread ratio of cookies while thickness increased. Results of staling rate showed that there were gradual increments in all processed pan bread freshness up to 4 days of storage compared with control sample. Sensory evaluation data demonstrated that, the MLP, MSP and mixed of MLP+MSP successfully replace wheat flour in produce acceptable bakery products with high nutritional quality such as pan bread up to blends (5, 10 and 2.5+5 %) and cookies up to blends (5, 5 and 2.5+5 %), respectively.