الفهرس 
Source of Russian and Syrian wheat’sOnly 14 pages are availabe for public view
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Abstract
Bread is the staple food for many countries especially the
developing one . Beard in Egyptian diets makes up to72 percent of the
total calories and about 70 percent of the total protein intake percapita
(FAO, 1973).
In fact bread constitutes more than 50% of the daily food
consumed by the Egyptians and the percentage goes up to 90 of the food
consumed by the low income working class (Anon ,1988).
Bread is life which means life for many people in the third world ,
because it is the main and the lowest cost source for carbohydrate and
protein for daily consumption (Attia , 2003).
The questions of bleaching and flour improvers are of great
importance to millers and come almost entirely within the domain of the
cereal chemist. The subjects have grown in importance in recent years.
Bleaching is the older practice. After bleaching had become prevalent, the
use of improvers was introduced. It is true that alum had been used in
bread making many years before but this practice was more of the nature
of an adulteration and possible harmful physiological effects of the alum
rendered its use out of the question, no matter what beneficial effect it
might have on the baking qualities of the flour. Further, alum was used
largely with flour made from sprouted wheats that is unsound flour, is the
hope that it would have a retarding influence on the enzymatic
degradation action ( Wahdan 2008 ) .