الفهرس 
Flour and bread characteristicsOnly 14 pages are availabe for public view
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Abstract
For countries having a shortage of wheat, addition of other available cereal flours or another various grain meals to wheat flour for bread making will decrease the amount of wheat impofled. The present work was carried out to study the effect of partial substitution of wheat flour with other available flours that can be grown in diverse locales and under varying climate conditions and irrigations to use for breadmaking (balady bread and bread) to decrease the amount of wheat importance. The substituting-material chosen for this study were two varieties of trjticale flour (Juan and May Arm), maize flour and defatted soy meal. Triticale flour was displaced wheat flour at different levels 10, 20, .,-- 30, 40 and 50%, maize flour was displaced wheat flour at different levels 10, 20 and 30%. Mixtures of triticale and maize flours displaced wheat flour at different levels 5, 10 and 15% of each flour. Defatted soy meal was displaced wheat flour at level of 3%. Acetic acid was added at the optimum ratio (0.18%) to the optimum mixture of triticale flour and wheat flour containing 30% triticale flour.