الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Wheat flour is more popular than any other cereal grain for use in
baked goods. Its popularity stems from the gluten that forms when
flour is mixed with water without gluten raised bread are hard to
imagine. Wheat is also preferred because of its mild, nutty flavor.
This study has focuses on the addition of some functional food
additives in bakery industries such as inulin and fructo-
oligosaccharides which can be used successfully for the
development of cereal- based products and to lower the glycemic
response. These carbohydrates can be successfully incorporated in
food products to increase their fiber content. New trends have been
effort in bread consumption, development of inulin-enriched bread,
inulin in product development of other cereal-based products
nutrition and health claims for inulin-containing cereal products.
The mechanisms possibly related to colonic fermentation and/or in
cretin release from the distal gut.
Inulin is a complex carbohydrate that belongs to a class of
compounds known as fructans. Inulin has been consumed in plant
sources by mankind for centuries, and is most concentrated in
chicory, Jerusalem artichoke, garlic, leek and onion. It can be
extracted from purified concentrated sources such as chicory root,
and used to enhance the technological and nutritional properties of
foods.
Inulin is thought to share many of the properties of soluble
dietary fibers, such as the ability to lower blood lipids and stabilize
blood glucose. Additionally, inulin has been shown to enhance the
growth of bifidobacteria and lactobacilli and enhance the gut
environment.
Tamarind seed gum, a crude extract of tamarind seeds, is rich in
polysaccharide (65-72%) which contains glucose, xylose and
galactose units, in a molecular ratio of 3:2: 1
Tamarind has been found to be helpful for healthy cholesterol
and blood sugar levels which could make it useful for those with
diabetes. Tamarind improves the cake quality characteristics.
Emulsifiers or surfactants are used extensively in baked goods to
improve product volume, tenderize crumb, slow the rate of crumb
firming, etc. such emulsifiers and surfactants are also known in
baked goods industry as crumb softeners, antistaling agents, dough
conditioners.
Wheat germ, one of the main by-products from the flour milling
industry, is the most nutritious part of the wheat kernel. It is a rich
source of vitamin E, B group vitamins, proteins, dietary fiber, and
minerals. It also contains some relatively low-cost functional
phytochemicals such as flavonoid, sterols, and glutathione.
Therefore, wheat germ has been considered a healthy food that can
help people to prevent certain cancers and other health problems.