الفهرس 
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Abstract
The current study aimed to study the effect of adding both chia seeds powder and garden cress seeds powder and their mixture to wheat flour (72% extraction) and explore the possibility of using them in the production of some functional baked products. The study analyzed the chemical composition of the seeds and fortified flour mixtures, including (moisture, protein, ash, fat, fiber, and carbohydrates).Also, analyzed the mineral content, including (sodium, calcium, potassium, magnesium, phosphorus, and iron).In addition, the study analyzed the rheological properties of the flour fortified with these seeds by performing the farinograph and extensograph tests. Furthermore, the study prepared three types of baked products (chocolate cupcakes, cinnamon biscuits, and mini pizza) In levels (3, 6% chia seeds, 3, 6% garden cress seeds, mix 3% chia seeds + 3% garden cress seeds), substitution of flour. The results of the chemical and mineral analysis showed that the addition of seed powder to wheat flour increased the protein, ash, fat, and fiber content, while the carbohydrate content decreased. Moreover, the mineral content of sodium, calcium, potassium, magnesium, phosphorous, and iron also increased with the addition of seed powder at levels (3, 6% chia seeds, 3, 6% garden cress seeds, a mixture of 3% chia seeds + 3% garden cress seeds). The results of the farinograph and extensograph tests revealed that with an increase in the amount of seed powder at levels (3, 6% chia seeds, 3, 6% cress seeds, a mixture of 3% chia seeds + 3% cress seeds),In contrast, the values of the dough weakness and endurance index decreased. The use of chia seeds increased the stability of the tensile, stretching, and energy resistance of the dough, while the use of garden cress seeds increased the maximum elasticity and the relative number. It is generally accepted that 3% chia powder is most efficacious after a control. The current study recommends fortifying baked products with chia seeds and garden cress seeds and their mixture to take advantage of their functional nutritional benefits.