الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
In this study were prepared edible coating solution consisting of methylcellulose, starch and glycerol then was added cinnamon oil and fennel oil each of them separately, before added essential oils to edible coating solution has been to identify the active substances contained on each type of them by chromatographic analysis, the results showed to contain cinnamon oil on Cinnamaldehyde when fennel oil on contain Anethole and Estragole, all of them anti-bacterial and anti-oxidant compounds.The effect of essential oils on the edible coating solution were study, the results showed that the edible coating solution which contains cinnamon oil was low in viscosity than the edible coating solution which contains fennel oil.Rheological properties of dough genitive edible coating solution containing essential oils was measured farinograph, extensograph, and visco-amylograph, the results showed that the addition of the edible coating solution led to improved rheological properties of dough, edible coating solution genitive cinnamon oil has been used with the cake; when edible coating solution genitive fennel oil was used with danish pastry.Microbiological analysis results showed that the use of the edible coating solution genitive essential oil led to a decrease in total viable count of bacteria and yeasts compared to the control sample.Chemical analysis of bakery products showed that the samples which added to it edible coating solution have retain moisture more than the control samples during storage period, The results showed also the fat content affected by the method which used in the addition of the edible coating solution.Add edible coating solution which containing the essential oils to the bakery products led to a decrease in acid value and peroxide value during storage.Add the edible coating solution led to the improvement of the physical properties of bakery products at zero time and maintain it during the storage period.Sensory properties has shown that the addition of the edible coating solution genitive essential oils have improved the sensory properties of bakery products and maintain of it during the storage period.