Physical ,Chemical, And Characteristics Sensuality Of Functional Properties For Wheat –Doum And Germ Flour Composite Balady Bread

In this study three balady bread  recipes were prepared using equal quantity   1: 1(a) ,2:2(b) and 3:3(c) % as a replacement levels of wheat flour (82%) by doum powder (DP) and Wheat Germ(WG).  The chemical compositions of both raw materials and final products as well as, organoleptic characteristics and biological quality of the prepared balady bread were studied. Results indicated that there was a gradual enhancement increasing for supplementation of wheat flour WF )with  (WG),(DP) from 0,1:1 to3:3% in the crude protein ,fiber , ash and fat contents . The taste and general acceptability of balady bread containing ( WG),(DP) from 1:1 to 3:3% were significantly lower than control balady bread . Balady bread were fed to rats alone and  plus    ( WG),(DP) for 28 days, growth and blood total protein , Cholesterol , trigycerides , Hemoglobin  and  Glucose were evaluated. The data also showed an increase in final body weight and gradually  decrease in  fed efficiency  ratio for rats fed on balady bread supplemented with (WG),(DP)  than the control one   group.
             Blood total cholesterol , Glucose  ,  and Triglycerides  for rats groups which were fed on balady bread with (WG),(DP), were significantly lower than in control group( p≤0.05)  from (140.88, 104.10 ,79.10) for control sample to(140.0 ,102.0 and 78.8 ) down to the (c) sample gradually and  respectively, meanwhile showed a highest blood protein and Hemoglobin as  compared  with control group from(20.0 and 14.6) for control sample down to(22.0 and 14.9)   for (c) sample gradually and  respectively. Therefore, doum Powder with Wheat Germ can be added to wheat flour until 3:3% without any   observed detrimental effect on bread sensory properties, this could be used to improve the nutritional quality   of balady  bread especially in developing countries to avoid the malnutrition  prevalent. Also, useful for those which suffering from high Glucose, Triglycerides and Total   Cholesterol  diseases.