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Abstract powders of wheat bran, wheat germ, rice bran, carrot pomace and pomegranate peels by superfine grinding of raw and fermented materials. Physico-chemical and functional properties as well as phenolic acids profiles of raw and prepared materials were evaluated. In addition, prepared extracts were used to evaluate the phytochemical contents, antioxidant activity and cytotoxic activity of the prepared materials. Moreover, wheat flour (72%) was substituted with nano wheat bran, nano wheat germ, fermented-nano rice bran, fermented-nano carrot pomace and fermented-nano pomegranate peel at the levels of 5, 15 and 25% to prepare functional formulas. Rheological properties of these formulas were investigated using the Mixolab compared to wheat flour 72%, wheat flour 82% and whole-meal flour as control samples. Also, the prepared formulas were used to manufacture functional pan and balady breads and the quality characteristics of produced bread were evaluated. The results showed that superfine grinding could effectively pulverize the fiber particles to nano-scale. Chemical analysis revealed higher protein in wheat germ, higher fat and ash in rice bran and higher fiber in pomegranate peels. Color investigation showed higher lightness value (74.02) for wheat bran, higher redness value (14.24) for pomegranate peels and higher yellowness value (32.53) for wheat germ. Carrot pomace had the highest water holding capacity (7.49 g/g), as well as swelling capacity (6.12 ml/g). As particle size decrease, the functional properties were significantly (p<0.05) affected. The water and oil holding capacity decreased, while swelling capacity, water solubility index and emulsifying activity increased. Phenolic acids profiles of |