This study aimed to evaluate wheat verities of Yemeni wheat (Saba1 and Bahoath 13) and Egyptian wheat (Masr 1 and Gemmiza 11) for the ability to use in bread production. All varieties were milled and separation to 72% extraction at the same commercial condition in Egyptian mills. The chemical composition and rheological properties were measured. The results showed that the protein content was high in Masr 1 (13.93%) and the lowest in Saba1 (12.19%), the high content of ash in Saba1 (0.78%) and the lowest content in Bahoath13 (0.65%). The rheological properties measured by Farinograph, Extensograph, Mixolab and Alveograph. The results from Farinograph showed the highest stability value in Masr 1 (12.5 min) and the lowest in Bahoath 13 (2.5 min), also the Extensograph results were high in Masr 1 and the lowest in Bahoath 13. The results which obtained from Mixolab and Alveograph were the similar results with Farinograph and Extensograph. So this study recommended to increase the extension of cultivation and using of Masr 1 and Saba 1 in bakery products.