الفهرس 
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Abstract
the effect of some surfactant agents such as glycerol monostearate (gms) and sodium stearoyi -2- iactyiate (ssl) as well as gelatinized potato starch and sunfloweer oil in different levels on retarding the balady and pan bread staling.Also, to evaluate the effect of there additives on dough and bread characteristics including the baking sensory and properties of water retention capacity either during storage at room temperature or at cold storage.