الفهرس 
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Abstract
Nowadays, a great interest of functional foods is the challenge of designing and developing it. Since legumes are well-recognized as high nutritional values the current study aimed to use different replacement levels of white kidney bean flour to improve the nutritional quality and functional properties of wheat products was conducted. All-purpose flour was replaced by 10, 20 and 30% of treated white kidney bean (soaked, cooked or germinated) to produce substituted biscuit, while the strong wheat flour was replaced by 10, 20 and 30% of treated white kidney bean (soaked, cooked or germinated) to produce substituted bread and pasta. Chemical and physical properties of raw materials were determined also falling number, damaged starch and gluten content were estimated for wheat flour. Pasting properties and rheological properties of prepared formulas were evaluated. Chemical, physical, texture, Physical attributes and organoleptic characteristics of final products were determined. Results related that, the germination treatment led to increase the essential amino acids and total protein content and decrease the total carbohydrate content of white kidney bean with significant difference compared to other treatments. All substituted biscuits, bread and pasta recorded lower values of lightness (L*) and redness (a*) compared to control (100% wheat flour). The highest value of specific volume of biscuit significantly recorded by control sample, on contrast to the lowest value of hardness which observed by the control biscuit. The substituted bread samples showed positive effect concerning the bread staling by increasing the alkaline water retention capacity (AWRC) compared to control bread. The control un cooked pasta recorded the highest value of hardness compared to other substituted samples. All substituted cooked pasta recorded higher values of cooking yield compared to control pasta on contrary to the springiness, gumminess and chewiness which slightly increase with the increasing replacement levels of treated white kidney bean.