Abstract: In the present study, the effect of using Cinnamon Powder (CP ) and Ginger Powder (GP) at levels 3 and 5 % on chemical composition, caloric value, sensory characteristics and physical properties of fino bread were evaluated. The results indicated that using CP and GP led to decreasing protein and carbohydrate content , increasing moisture, fat, ash, fibers content compared with control sample. Fino bread prepared using 5% GP recorded the highest value of moisture, while the control sample recorded the highest value of protein. Fino bread prepared using 5% CP recorded the highest value of fat and fibers. Fino bread prepared using 5% GP recorded the highest value of ash , while control sample recorded the highest value for carbohydrates. All sensory characteristics were accepted. Physical properties differed by changing CP and GP levels. The fino bread prepared using 5% CP recorded the highest value for loaf weight before baking and loaf weight after baking .Control sample recorded the highest value for loaf weight loss .Fino bread prepared using 5%CP recorded the highest value for loaf length and height , while control sample recorded the lowest value .For loaf volume, the fino bread
Utilization of CP and GP improved the nutritional value ,sensory characteristics, physical properties of prepared fino bread.