الفهرس 
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Abstract
Full fat flaxseed flour (FFF) and defatted flaxseed flour (DFF) are rich sources of some valuable bioactive compound such as phenolics, flavonoids and dietary fiber. Effect of fortifying FFF and DFF with wheat flour at (5, 10 and 15%) on the rheological properties, chemical composition, texture and sensory characteristics of pan bread were investigated. The results showed that DFF characterized with its higher protein and fiber content, reached to (28.63 and 8.8%, respeclivety. While, they reached to (26.23 and 8.5% in FFF,respectively. Also, water holding capacity (WHC) was higher in DFF (3.06 mg/g) than FFF (1.05 mg/g). Mixolab results showed that water absorpation of flour and dough stability were decreased as fortification level of FFF or DFF increased. Chemical composition of pan bread showed that Protein and fiber content of the fortified bread was increased as the fortification level was increased. Where, fortifying FFF and DFF up to 15% increased the crude protein from 12.05 to 14.47 % , also crude fiber was increased from 0.37 to 1.38 % and ash from 3.64 to 5.54 %. While, caloric values of the fortified bread were decreased as fortifying level increased. Also, fortifying pan bread with FFF or DFF up to 10% led to obtain high quality pan bread with good technological, physical and sensory characteristics properties. Therefore, it could be recommended to fortifying wheat flour with FFF or DFF up to 10 % for preparing high quality pan bread .
Key words: Full fat flaxseed flour- Defatted flaxseed flour - Pan bread - Sensory evaluation .