The goal of the present study was to produce two wheat flour composites, one from all wheat flour streams
(straight flour) and the second from the best two wheat flour stream blends obtained from Australian and Russian
wheat. The two flour composites were evaluated through the parameters of pan bread produced in the presence and
absence of wheat flour improvers. The results indicated that adding the flour improvers by half of the normal improver
doses to the flour stream blends resulted in an improvement in the physical properties of pan bread (loaf volume and
specific volume). Also, the crumb texture (hardness) of the pan bread was more softer as compared with that made
from the composite straight flour containing the high or normal dose of the flour improvers. The data revealed that the
pan bread produced from the flour of selected stream blends containing only the half dose of improvers had superior
score values of sensory characteristics. Furthermore, the bread was much soft after 6 days of storage. Moreover, the
pan bread made from the flour of selected stream blends which contain a quarter dose of improvers still softer than
that of composite straight flour contained the normal dose of improvers.
In conclusion, the blending process of the selected streams caused an improvement in the properties of the flour
as compared with the straight composite flour. Also, the results revealed that the amount of added improvers can be
reduced to half only by using the blending process for the flour streams