The recent study was carried out with the following objective; 1) determine the possibility of substituting
local wheat varieties flour with naked rice, sorghum and barley flours in relation to proximate composition
and rheological properties.2) Reaching the optimum mixing ratio for local pulses represented by Fenugreek
flour and soybean flour that enhance the substitution of local non wheat cereals in bread making.. Crude
protein percentage were significantly (p≥0.01) different among the studied cultivars. In the meantime, the
studied flour blends were significantly (p≥0.01) different in all studied chemical analysis characters. Also,
significant (p≥0.01) interaction between varieties and flour blends were reached in crude protein percentage.
Over the studied wheat cultivars, gluten content of the different flour blends were significantly lower than the
recorded value for wheat flour (8.111%). Substitution with 10% rice flour gave significantly lower gluten
percentage (7.493%). Additional substitution with any of fenugreek or soybean flour, although, showed lower
dry gluten percentage, that reduction had not reached the level of significance (7.20 and 7.339% for 10% rice
flour+5% fenugreek flour and 10% rice flour + 5% soybean flour substitution, respectively). Blends with 10%
barley flour had lower values of falling number over these containing 20% barley flour by 21.67 (P≥ 0.0001),
19.84 (P≥ 0.0001), and 16.06 (P≥ 0.0001) Sec. for Misr 2, Giza171 and Gimmeza17, respectively. Rice flour
blending to wheat flour at 10% level, significantly gave broader loaf diameter (20.67 vs. 21.04 cm for wheat
flour and wheat flour + 10% rice flour, respectively).
Advisors Committee Examiners Committee
Prof. Dr. MosaadM.El-Ganbeehy
Prof. Dr. Mohammed Abd EL-Sattar Ahmed
Prof. Dr. Mohamed M.Abdalla Elashry
Prof. Dr. Shaaban Ahmed El-Shamarka
Prof. Dr. MosaadM.El-Ganbeehy
Prof. Dr. Mohammed Abd EL-Sattar Ahmed