الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 122 |  |  |
| | | from | 122 | | |
Abstract
This study aimed to : The bread is considered the major food for the Iraq consumers since it participates by 70-80% of calories of thier daily energy requirements, it has more than 66% of protein in there food as well. Therefore, this study was designed to improve the qualities of bread by adding some herbs namely thyme, carob and sumac rich in bioactive compound. These herbs were added at level as 1, 2.5 and 5% to wheat flour 72%.This research deals with studying the changes occurred in the antioxidants in treated bread during baking process. Methods and Results : This work was carried out to study the addition effect of some herbs or plants namely, thyme, carob and sumac on the quality attributes of bread. Also, it was very important to follow up the antioxidant activity of these herbs or plants during the baking process of bread. These objectives to be achieved, the following points were studied: Determination of gross chemical composition of studied herbs or plants. Fractionation and identification of phenolic compounds of studied herbs or plants and bread.Studying the effect of bread baking process on bioactive compounds present in added herbs or plants ( thyme, carob and sumac).A feeding experiment on rats was conducted to measure the biological effects on the blood serum lipids profile, liver functions and blood profile.Conclusion : Finally, it can be concluded that addition of herbs namely thyme, carob and sumac powders to wheat flour for making bread enhanced the natural antioxidant and nutritive value of treated bread: The best ratio of added herbs or plants addition was 2.5% and the overall-acceptability had not changes significantly. The phenolic compounds and consequently the antioxidant activities were decreased during fermentation and baking of bread, but the treated bread had considerable amount of phenolic compounds and antioxidant activity.The treated bread was healthy which lowered the blood lipids and cholesterol.