الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
In recent years, the role of dietary fiber in human nutrition and control of certain diseases had received considerable attention, especially with the need for increased consumption of traditional sources of dietary fiber such as cereals, certain fruits and vegetables. However ,there is a need for food products which supply additional amounts of dietary fiber for control of cardiovascular and circulatory problems.
Bread and pasta products are the most important sources of dietary fiber in the total food consumption of many populations which may be increased by adding various plants components rich in dietary fiber and, especially., SDF.
The present study investigated enrichment of bread by seven sources of fiber: cellulose, wheat bran, corn bran, pea hull, fenugreek hull, potato peel and sugar beet fiber, and the coarse and fine fractions were added to wheat flour at different levels 5 ,10, 15, 20 and 25 % levels.