18 different flour streams from milling of (mixture of 70% semi hard American wheat grain and 30% American soft wheat grain). Were studied these streams represent the break flour (B₁, B₂, B₃, B₄, B₅) and reduction flours (C₁A, C₂A, C₁B, C₂B, C_3, C_4, C_5, C_6, C_7, C_8, C_9, C₁₀) and C₁₁, as compared with, the (Control) flour extraction 72% rate it was produced commercial with the (Control) all products. The ash content of break flour streams recorded from 0.48% to 0.95% reduction flour streams from 0.39% to 1.59% the protein content of break flour streams from 8.35 to 12.52%, while reduction flour streams from 9.21% to 12.33% while the granularity of break flour streams from B₁ to B₄ (118 micron) , B₅ (112 micron), flour stream C₁A, C₁B, C₄, (132 Micron), C₂A,  C₂B, C₃, C₉, (118 micron), C₅, C₆, C₇, C₈, (112 micron and streams C₁₀, C₁₁ (140 micron). The (Control) flour recorded 0.60% ash 9.64% protein content and passes through a 260 micron sieve according to the Egyptian low. The chosen streams (B₃ + C₅) in the ratio of 1:1 according to their ash, protein content and granularity showed the best of baking quality, external and internal appearance of pan bread comparing with the pan bread made from flour 72% extraction rate (Control).