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This study aimed to investigate the effect of replacing wheat flour with spinach powder (0-30%) as a rich source of fiber and minerals using a mixture design based on D-optimal on physicochemical properties (weight loss, moisture, ash, protein, fat, fiber, antioxidant capacity, color, specific volume, height, water activity) and textural and sensory properties of bread. According to the results, with the addition of spinach powder moisture content, ash, fiber increased but weight loss, protein, fat, specific volume, water activity and height of the samples decreased, significantly. The antioxidant capacity of supplemented bread with spinach powder was significantly higher than the control sample (p <0.05). Also, textural properties including firmness and penetration energy were significantly increased by adding spinach powder. Spinach powder supplementation led to a decrease of  L *, a *, and an increase of  b* in the samples. According to the results, replacing wheat flour with spinach powder up to 7.5% improved the overall acceptance of the samples.

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In this paper, the possibility of producing sponge cake by replacing triticale flour (TF) (0-30%) and beta-glucan fiber (BG) (0-10%) was investigated by utilizing a two-level factorial design containing central points. According to the results, by increasing TF and BG replacement ratio in the cake formulation, moisture content, water activity, ash, fiber, and antioxidant capacity increased, whereas carbohydrates, calories, and lightness of cases decreased. Moreover, the specific volume of cakes in those samples containing TF decreased, while adding the BG fiber can lead to improving it. Meanwhile, as BG and TF levels increased, the hardness of the samples increased while their cohesiveness and springiness decreased. On the other hand, BG replacement did not have a significant effect on the chewiness and gumminess, whereas TF may lead to increasing them. The overall acceptance of the samples increased with the simultaneous replacement of TF and BG. Furthermore, the numerical optimization confirmed that it is possible to produce enriched and desirable cakes via high utility through a combination of 30% TF and 8.3% BG.