الفهرس 
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Abstract
Objectives: The aim of the study is to improve the quality characteristics of some bakery products in terms of rheological, physiological and sensory characteristics. Also, study the staling rate of both pan bread and cakes. Methods and Results Chemical composition for wheat flour (72% extraction) was determined, rheological tests for the mixers of wheat flour and the improvers under investigation, as well as the sensory evaluation of the bread and cake and the selection of the best ones. The results showed that the use of (30 mg/kg glucose oxidase, 2.0% sodium stearoyl-2 lactylate (SSL), 2.5% diacetyl tartaric acid ester of monoglycerides (DATEM), and 1.5% xanthan gum) showed positive effect on the rheological properties of the dough as well as high physical properties and more resistant to the staling process. As well as the use of high concentrations of emulsions and gums under investigation led to the production of sponge cake of large volume, soft crumb and characteristics of high freshness. Conclusion: This study was conducted with the aim of using the additives studied (oxidizing agents and enzymes, emulsions, gums) to improve the quality properties of the baked pan bread and cake prepared and manufactured from wheat flour 72% extraction, So that receive the acceptance of the consumer as well as prolong the shelf life. Key words: Chemical Composition of Wheat Flour Extract 72%, , determination of wet, dry gluten, and gluten index, rheological properties of wheat dough 72% extraction, Farinogragh parameters for dough prepared from wheat (72% EX.) mixed with ( oxidizing agents and enzymes, emulsifiers, and gums) at different concentrations, Extensograph parameters for dough prepared from wheat (72% EX.) mixed with ( oxidizing agents and enzymes, emulsifiers, and gums) at different concentrations, Baking qualities for pan bread and cake samples, physical properties for pan bread and cake samples, alkaline water retention capacity for pan bread and cake samples, sensory characteristics for pan bread and cake samples.