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Abstract
In Egypt according to the limited area of cultivated land and the rapid increase in population, large amount of wheat is annually imported to cover the demand for bread consumption.
Corn grains consider the main source of bread substitute for large groups of the population in Latin America where it is consider a vital part of the daily human diets (Henary and Kettlwell, 1996).
Also, maize consumption is increasing in developing countries of Africa and breading programs have been lunched to develop high performance verities. Maize is grown primarily because it is easy to cultivate, has a large yield, can stored easily and is high in starch content, which can readily be metabolized into energy ( Mestres et al., 1991).
On the other hand, the demand for gluten-free products is rising steadily, paralleling the apparent or real increase in celiac disease and other allergic reactions to wheat gluten.
For these reasons other cereals than wheat must be incorporated in bread making to reduce the amount of imported wheat and to find a simple method for preparing gluten- free bread (El-Tawil et al., 1999).
Bread produced from corn grain is called ”tortillas”, Tortilla is widely used in Mexico and many other countries of South America as bread substitute. It is generally made by cooking corn grains in lime water. The cooked grains are steeped and washed to give the nixtamal, which is ground into masa then cooked in an oven to give tortilla (Serna-Saldivar et al., 1988).