الفهرس 
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Abstract
Moringa leaf powder was added at levels of 2.5, 5 and 7.5 % to whole wheat flour (100% Ext) and gluten-free flours (corn flour, rice flour and rice/corn flour) during processing of special types of bread and biscuit. The effect of moringa leaf powder and hydrocolloids (HPMC and Xanthan) on chemical composition, rheological, organoleptic and baking properties of whole wheat flour bakery products (pan bread and saltine biscuit) and gluten-free bakery products (flat bread and saltine biscuit) were studied. The results indicated that protein content of moringa leaf powder was rich in lysine and deficient in the sulfur containing amino acids (methionine and cystine). Also moringa leaf powder was rich in minerals content especially in Fe, Zn and Ca. Supplementation of whole wheat flour and gluten-free flours with moringa leaf powder served in rising its amino acids and mineral availability. In the same time the whole wheat flour and gluten-free flours increased water absorption, dough development time, and degree of weakening with the increasing of the moringa leaf powder substitution ratio. The incorporation of hydrocolloids decreased the hardness of gluten free flours dough. Conversely, supplementation of gluten-free flours with moringa leaf powder increased dough hardness of all gluten-free flour. The incorporation of hydrocolloids increased the measured dough cohesiveness and springiness for all gluten free flours. Conversely, supplementation of gluten-free flours with moringa leaf powder decreased dough cohesiveness and springiness of all gluten-free flour. Baking characteristics of bakery products like (physical properties, textural profile, crust color parameters and sensory evaluation) decreased with the increasing of moringa leaf powder substitution ratio. It could be concluded that the whole wheat flour (pan bread and saltine biscuit) and gluten-free (flat bread and saltine biscuit) was acceptable when round 5.0% moringa leaf powder with such hydrocolloids were used. Key words: Maringa, HPMC, Xanthan, Biscuit, Bread and Gluten-free.