تأثير إضافة منقوع التمر (Phoenix dactylifera L) بمستويات مختلفة في قوة الدقيق وبعض الخصائص الوظيفية لدقيق القمح

Islam, M. Z., Alam, M. N., Rahman, M. M., Islam, M. Z., and Rahman, A. (2024). Nutritional values of wheat and the roles and functions of its compositions in health.‏

Rahaie, S., Gharibzahedi, S. M. T., Razavi, S. H., & Jafari, S. M. (2014). Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. Journal of Food Science and Technology, 51(11), 2896-2906.‏

Guiné, R. P., and Florença, S. G. (2024). Development and characterisation of functional bakery products. Physchem, 4(3), 234-257.‏

Oyeyinka, S. A., & Bassey, I. A. V. (2025). Composition, functionality, and baking quality of flour from four brands of wheat flour. Journal of Culinary Science & Technology, 23(1), 87-107.‏

Khalid, A., Hameed, A., and Tahir, M. F. (2023). Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality. Frontiers in Nutrition, 10, 1053196.‏

Moshawih, S., Abdullah Juperi, R. A. N. A., Paneerselvam, G. S., Ming, L. C., Liew, K. B., Goh, B. H., ... and Kifli, N. (2022). General health benefits and pharmacological activities of Triticum aestivum L. Molecules, 27(6), 1948.

Stabnikova, O., Marinin, A., and Stabnikov, V. (2021). Main trends in application of novel natural additives for food production. Ukrainian Food Journal, 10(3).‏‏

Jaouhari, Y., Disca, V., Ferreira-Santos, P., Alvaredo-López-Vizcaíno, A., Travaglia, F., Bordiga, M., and Locatelli, M. (2024). Valorization of date fruit (Phoenix dactylifera L.) as a potential functional food and ingredient: characterization of fiber, oligosaccharides, and antioxidant polyphenols. Molecules, 29(19), 4606.‏

Sejpal, M. A., Shi, L., Xie, R., Ghafoor, K., Ahmadi, F., and Suleria, H. A. (2025). Date palm fruit (Phoenix dactylifera L.): structure, ripening, nutrition, and applications. Discover Chemistry, 2(1), 169.‏

El-Sohaimy, S. A., and Hafez, E. E. (2010). Biochemical and nutritional characterizations of date palm fruits (Phoenix dactylifera L.). J Appl Sci Res, 6(6), 1060-7

Bouaziz, F., Ben Abdeddayem, A., Koubaa, M., Ellouz Ghorbel, R., and Ellouz Chaabouni, S. (2020). Date seeds as a natural source of dietary fibers to improve texture and sensory properties of wheat bread. Foods, 9(6), 737.

Ameur, H., Cantatore, V., Filannino, P., Cavoski, I., Nikoloudaki, O., Gobbetti, M., & Di Cagno, R. (2022). Date seeds flour used as value-added ingredient for wheat sourdough bread: An example of sustainable bio-recycling. Frontiers in Microbiology, 13, 873432.

Hanoune, E., Laout, O., Salomón-Torres, R., Jdaini, K., Ait Benlabchir, A., Moujaoui, N., ... and Elhoumaizi, M. A. (2025). The effect of combining various amounts of date palm seed powder (Phoenix dactylifera L.) on Moroccan sourdough bread's sensory, nutritional, and rheological characteristics: comparative study. International Journal of Gastronomy and Food Science, 40, 101200.

Ahmed, A. R., Ramadan, K. M., Elkatry, H. O., Alqahtani, N. K., Bendary, E. S., Ghuniem, M. M., and Mahmoud, M. A. (2025). Valorization of date palm by-products (Phoenix dactylifera L.) in cake fortification: Nutritional enrichment, antioxidant retention, and shelf-life extension. Food Chemistry: X, 103184.‏

Almoumen, A., Mohamed, H., Ayyash, M., Yuliarti, O., Kamleh, R., Al-Marzouqi, A. H., & Kamal-Eldin, A. (2024). Harnessing date fruit pomace: Extraction of high fibre dietary ingredient and its impact on high fibre wheat flour dough. NFS Journal, 35, 100178.‏

Muñoz-Tebar, N., Viuda-Martos, M., Lorenzo, J. M., Fernandez-Lopez, J., & Perez-Alvarez, J. A. (2023). Strategies for the valorization of date fruit and its co-products: A new ingredient in the development of value-added foods. Foods, 12(7), 1456.‏

Ahmed, J., Almusallam, A. S., Al-Salman, F., AbdulRahman, M. H., and Al-Salem, E. (2013). Rheological properties of water insoluble date fiber incorporated wheat flour dough. LWT-Food Science and Technology, 51(2), 409-416.‏

Tassoult, M., Kati, D. E., Fernández-Prior, M. Á., Bermúdez-Oria, A., Fernandez-Bolanos, J., & Rodríguez-Gutiérrez, G. (2021). Antioxidant capacity and phenolic and sugar profiles of date fruits extracts from six different Algerian cultivars as influenced by ripening stages and extraction systems. Foods, 10(3), 503.‏

Timothy, B. O., Tomisin, A., And Olasupo, A. Z. (2024). Effect of date flour as sugar substitute on the textural, pasting properties and quality characteristics of chinchin. carpathian journal of food science and technology, 16(4).‏

Al-Farsi*, M. A., and Lee, C. Y. (2008). Nutritional and functional properties of dates: a review. Critical reviews in food science and nutrition, 48(10), 877-887.‏

Abd Elmoneim, O. E., Bernhardt, R., Cardone, G., Marti, A., Iametti, S., & Marengo, M (2017). Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation. Journal of Food Science and Technology, 54(10), 3307-3313.

Elkhalifa, A. E. O., & Bernhardt, R. (2010). Influence of grain germination on functional properties of sorghum flour. Food Chemistry, 121(2), 387-392.

Li, H., Wen, Y., Wang, J., & Sun, B. (2018). Relations between chain-length distribution, molecular size, and amylose content of rice starches. International journal of biological macromolecules, 120, 2017-2025.

Wang, X., Choi, S. G., & Kerr, W. L. (2004). Water dynamics in white bread and starch gels as affected by water and gluten content. LWT-Food Science and Technology, 37(3), 377-384.‏

Létang, C., Piau, M., & Verdier, C. (1999). Characterization of wheat flour–water doughs. Part I: Rheometry and microstructure. Journal of food engineering, 41(2), 121-132.‏

Luo, C., Griffin, W. B., Branlard, G., & McNeil, D. L. (2001). Comparison of low-and high molecular-weight wheat glutenin allele effects on flour quality. Theoretical and Applied Genetics, 102(6), 1088-1098.‏

Ravera, F., Dziza, K., Santini, E., Cristofolini, L., & Liggieri, L. (2021). Emulsification and emulsion stability: The role of the interfacial properties. Advances in Colloid and Interface Science, 288, 102344.

Dickinson, E. (2015). Colloids in food: ingredients, structure, and stability. Annual review of food science and technology, 6(1), 211-233.‏‏

Nasir, M. U., Hussain, S., Jabbar, S., Rashid, F., Khalid, N., & Mehmood, A. (2015). A review on the nutritional content, functional properties and medicinal potential of dates. Sci. Lett, 3(1), 17-22.‏

Amaal Jummah Miftah. (2026). Study of the Performance of Bread Wheat Cultivar (Buhuth 210) under the Conditions of Al-Bayda – Al-Jabal Al-Akhdar – Libya. Journal of Libyan Academy Bani Walid, 2(3), 122–129. https://doi.org/10.61952/jlabw.v2i3.595