الفهرس 
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Abstract
This study has been focused on the production of some healthy bakery products using some vegetables such as (carrot, pumpkin, spinach and chard). Carrot and pumpkin powder were used as a replacement for wheat flour (72% ext.) at levels (10, 20 and 30%) for preparing flat bread. Carrot, pumpkin, spinach and chard powder were used as a replacement for wheat flour (72% ext.) at levels (10, 20 and 30 %) for preparing cookies and study their effect on rheological, chemical, physical and sensory properties of produced bakery products. The results revealed that carrot, pumpkin, spinach and chard powder had higher contents of crude protein, ash, crude fibers, dietary fibers and minerals compared with wheat flour .In addition carrot, pumpkin, spinach and chard powder had low caloric values. Also, carrot, pumpkin, spinach and chard powder contained a higher amount of bioactive compound such as (phenolics, flavonoids, antioxidant activity, ascorbic acid, chlorophyll and carotenes). Addition of carrot and pumpkin powder to flat bread , or carrot , pumpkin , spinach and chard powder to cookies raised the crude protein , ash, crude fibers ,dietary fibers, bioactive compound such as (phenolics,flavonoids and DPPH) and minerals (K, Mg, Fe, Ca, Na, P, Zn and Cu) while 0carbohydrates content and caloric value were decreased. Rheological properties showed that addition of carrot and pumpkin powder positively influenced on some farinograph parameters (water absorption, arrival time, dough development time and dough stability). Texture properties also resulted that addition of carrot, pumpkin, spinach and chard powder positively influence on some texture parameters. Staling rate results showed that there was an increase in the degree of freshness (decrease in the staling) in the sample of flat bread that was prepared through the partial substitution of wheat flour in blend (F1) which contains 10% carrot powder and blend (F4) which contains 10% pumpkin powder after 72 hours of storage comparing with control sample. Sensory evaluation data demonstrated that, carrot, pumpkin, spinach and chard powder successfully replace wheat flour in produce acceptable bakery products with high nutritional quality such as flat bread prepared with carrot powder and pumpkin powder up to blend (10%),cookies prepared with carrot powder and pumpkin powder up to blends (20%) and cookies prepared with spinach powder and chard powder up to blend.