Quality Characteristics of Pan bread Fortified by Moringa Oleifera Powder of Leaves and Seeds

The present study was aimed to produce an acceptable pan bread using moringa (Moringa Oleifera) leaves and seeds powder (MLP, MSP) and mix of both (MLP + MSP) with replacing of levels (2.5, 5.0 and 7.5%), (5.0, 10.0 and 15.0%) and (2.5 + 2.5, 2.5 + 5.0 and 5.0 + 5.0 %), respectively from the wheat flour (72%).The effects of these replacement levels on the chemical composition, rheological prop-erties of dough, physical, staling and sensory characteristics of pan bread were studied.The obtained results indicated that MLP con-tained higher amounts of protein, crude fibers, ash, minerals and dietary fibers, while MSP was characterized by higher lipids, dietary fibers, protein and minerals contents.Also, M LP and MSP were found to possess higher amounts of amino acids.The results also showed an increase in all nutrients in the produced pan bread, including protein, lipids, dietary fibers, ash, amino acids and minerals contents.While carbohydrates content decreased compared with control sample.Rheological properties showed that increasing the substitution ratio of MLP, MSP and a mix of MLP + MSP increased the farinograph water absorption and degree of softening.Mean-while, dough stability, resistance to extension and dough energy gradually decreased.As physical properties, MLP, MSP and a mix of (MLP + MSP) supplementation also caused a gradual increase in weight of bread loaf.While pan bread loaf and specific volume were gradually decreased by increasing amount of substitution in compared to control sample.The staling rate results showed gradual increments in the freshness of all processed pan bread up to 4 days of storage compared to the control sample.In conclusion, it could be producing pan bread with acceptable quality using MLP, MSP and mix of (MLP + MSP) with ratios of (5.0%) MLP, (10.0%)MSP and (2.5 + 5.0%) mix of (MLP + MSP) to take advantage of the active compounds found in both of them and enhance health benefits.