The effect of substituting water (50 and 100%) with cheese whey (CW) and UF milk permeate (UFMP) as the by-product of some dairy industries on the quality of Egyptian Baladi bread were investigated. Changes in the physical,
chemical and organoleptic properties of bread products were determined. Substituting the water by either whey or permeate in Baladi bread manufacture caused significant effect on dough mixing properties (Farinograph) and slight increase in ratio of solution absorption for the dough preparation. A significant (P<0.05) increase was observed in the values of mixing tolerance index (MTI) for permeate dough at two substitution levels. The values of energy, extensibility,
resistance of extension and proportion number increased significantly (P<0.05) in both whey or permeate dough by increasing replacing level. Whey or permeate had significant effects on texture profile analysis of Baladi bread. Total solids, protein, ash, carbohydrate and minerals contents were faound to increase significantly (P<0.05) in resultant bread with increasing the ratio of whey or permeate added to the bread blend. The values of alkaline water retention capacity for all tested bread samples were reduced significantly (P<0.05) during storage. Substitution of water with whey or permeate in Baladi bread formula especially 100% could be enhance the sensory properties in the resultant product. It could be concluded that, Egyptian Baladi bread can made by adding cheese whey or milk permeate
as a water substitute up to 100%. This fortification could enhance the quality attributes, acceptability and nutritive value of the product.