الفهرس 
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Abstract
Recently, interest has increased in produce functional foods by using natural sources content natural bioactive compounds to enhance the functional characteristics of food products. Therefore, the present study aimed to fortify the toast bread and cookies with wheat flour (WF) that was replaced with different levels flour of flaxseeds flour (FF) and chickpea (CHF) at 20 and 30 %. In terms of chemical composition, FF were recorded the highest content of fat (37.98%), ash (4.02%) and fiber (4.36%), while CHF showed the highest values of protein (22.03%) in comparison to WF. The results clarified that the moisture content of composite flours decreased with an increase in the ratio of other flours, WF100 has the highest moisture content (10.65%) and CHF30 has lowest content (8.17 %). Adding FF or CHF at different concentrations to WF lead to increase in the protein, fiber and ash content of the composite flour. Also, the fat content of composite flours increased with increase the level of incorporation ratio FF. WF100 had ahighly carbohydrate content (76.33%) and FF30 has lowest content (60.31%). The result clarified that FF have the highest content (515.52 Kcal/100g) when compared with WF and CHF. The FF have highest energy content of total flavonoids (TFC), total phenols (TPC), antioxidant activity (AA) and antioxidant capacity (TAC). In rheological properties during the mixing stage all cases observed an increase in water absorption, arrival time and behavior of dough development but stability time was decreased, the highest increase in water absorption was found in FF20 and FF30 was (66.0 and 70.0%) respectively, the resistance to extension of dough showed a significant reduction (P ≤ 0.05) and the extensibility of control dough (WF) remained greater than that FF and CHF dough at all replacement levels. Texture and overall acceptable of toast bread and cookies were also improved at level 20% of replacement, although the sensory scores decreased trend with increased addition. Among the incorporated samples, toast bread and cookies supplemented with mix 30% had the least overall acceptability. These findings indicated the potentiality of using CHF and FF in bread and cookies making to improve the functional characteristics of food products.
Keywords: Functional characteristics, composite flour, flaxseeds, chickpea, total phenolic.