Different solid by-products obtained from El-Ahram Company for Beverages (rootlets, dried husk, malt husk and malt culms) were used as a source of fiber, total dietary fiber, protein and mineral contents for fortification of pan bread alter passing the detection analysis for aflatoxins compounds (B_1, B_2, G_1 and G_2). Levels of 5, 10 and 20% of by-products were used. The effect of this supplementation on the rheological properties of the resulting dough was investigated using the farinograph and extensograph as objective methods for quality assessment of the final product. Physical properties, chemical and mineral composition, amino acid analysis and sensory evaluation were studied for produced pan bread. Farinograph results indicated that, water absorption, dough development, arrival time, dough weakeaing and mixing tolerance increased while, dough stability decreased as a result of by-product flour addition differented levels. It was found that, there was reduction in dough energy and dough resistance to extension: values by 6.78-49.15% and 3.21-26.92% respectively from control. While, dough extensibility values increased due to fortification with different levels except 10 and 20% rootlets flour addition. which caused reduction by 4.44-5.93% over the control. Chemical analysis of pan bread showed high protein, ash contents in samples containing rootlets flour, while, high contents of fat, fibers and total dietary fibers were fount at all levels of addition. The level of all mineral elements in fortified pan bread samples increased and the highest percent occurred in samples containing rootlets flour. Total amino acids content increased as the levels of fortification increased, except for the malt culms Hour at 5 and 10% levels. Also, total essential amino acids content was increased as the level of fortification increased except samples fortified with dried husk, malt husk and malt culms Hours at 5% level. Samples of pan bread containing 20% rootlets Hour were the highest in essential amino acids content. Sensory evaluation results showed that, rootlet flour at all levels (5, 10 and 20%) was the best fortification for the manufacture of pan bread with no significant differences in all evaluated sensory properties.
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