الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
In Egypt, bread is traditionally produced from wheat ’Triticum aestivum’ flour. Due to high demand, about 50%of needed wheat is imported. The inability to sustain the national wheat imports for making wheat based foods, makes is imperative that some substitutes for wheat must be incorporated in the bread preparation. Using alternate flour in bread making was introduced many years ago. Alternative non wheat cereals that has capacity to substitute wheat in bread flour in Egypt, includes barley, maize, rice and sorghum .Maize ’Zea mays’ is rich in energy and good quality protein but, the pericarp fraction, which contain 77.7-84.6% dietary fiber (Gupta and Singh, 1981), adheres tightly to the outer surface of aleuron layer, so that, cannot be removed easily and become responsible for decreasing digestibility and smoothness of dough. Finally produce Fast staled bread .Rice ’Oryza sativa’ is the second cereal crop in Egypt after wheat. Regarding the total produced quantity (9.46 and 5.72)million tons for wheat and rice, respectively (Year book of agricultural statistics, 2016) .A large quantity of broken rice grains result during the processing of rice which amount to 500.000 tons annually. The nutritional contribution of rice flour goes to its content of amylase, protein and low molecular weight sugar. Naked barley ’Hordeum Vulgar’ is proposed as an alternative to wheat cultivation in marginal land of Egypt and under limited water allowances. Besides, the required processing and milling techniques are similar for wheat and barley .The total produced quantity of barley grains reach 130,000 ton most of it is covered grains (Year book of agricultural statistics, 2016). Sorghum ’Sorghum bicolor’ is an obligate cereal to Upper Egypt, where, climatic condition enables yield proliferation and people used to consume sorghum bread. A total of one million ton of sorghum grains is produced annually (Year book of agriculture statistics, 2016).Legumes flours are blended with wheat flour at variable ratios to increase water absorption and reducing dough stability in Farinograph.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.
3. Determining bread quality and sensory qualities of breads produced from variable substitutions of rice, sorghum and naked barley flours. The recent study included studying the possibility of substituting local cereals flours (rice, sorghum and naked barley) to local bread wheat cultivars. Adding fenugreek local pulse flour and imported soybean flour to improve characters of bread was also included. Separate experiments were carried out for each bread wheat variety. The studied local bread wheat cultivars were; Misr 2,Giza 171 and Gemmiza 11.Row materials for local cereals, fenugreek and bread wheat cultivars were obtained from Agricultural Research center, Ministry of Agriculture, Giza, Egypt.86% extraction flour was prepared by following AACC; 26-10 Amethod .