الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Oyster mushroom stalk powder and red beet root powder are rich sources of valuable biochemicals such as antioxidants (polyphenols and flavonoids), minerals and dietary fiber. The utililization of the mushroom stalk and red beet root in the production of pan bread were investigated. Pan bread was made by replacing wheat flour (72%) with 5, 10 and 15% of mushroom stalk or red beet root separately. The obtained pan bread was compared with control sample for physical, chemical, rheological and sensory characteristics. Replacement of wheat flour with mushroom stalk or red beet root increased the minerals, crude protein content and crude fiber while, caloric value was decreased. Pan bread properties, texture, colour and sensory evaluation showed that wheat flour could be replaced with 5% mushroom stalk or red beet root for preparing a good quality of pan bread. While at 10% mushroom stalk or red beet root exhibited low difference in sensory evaluation. Water absorption was increased significantly level as mushroom stalk powder or read beet root powder increased in all dough. Dough stability was significantly increased as mushroom stalk or read beet root powders level increased except (mushroom stalk 10%). Such produced pan bread have high dietary fibers, so it can be suitable to obesity persons, such diet is very effective to decrease the serum cholesterol ratio. So it is important for incurring some other diseases, such as, heart disease. It can be referred to the possibility of using mushroom stalk or red beet root as source of dietary fiber and minerals in the production of pan bread good nutritional and technological properties. Key words: Mushroom stalk - Red beet root- Pan bread- Dietary fiber-Biological value.