الفهرس 
Introduction
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Abstract
Bread is one of most important staple foods for many countries especially the developing ones.
In fact bread constitutes more than 50% of the daily food consumed by the Egyptians.
Biscuits are very popular food stuff for children specially in the wearing stage, as well as for adults.
Cake is a confectionery favorite product for Egyptian people and it used in their breakfast or at tea time.
The recent development of composite flours for making bread, cake, and biscuits may help in providing a way in which to use other various cereal crops such as maize, sorghum and barley flours and cereal by products such as wheat germ, fine bran and shorts to reduce wheat policy import and to give the consumer the need from bread under trying support the bread with some other grain flour.
To reduce the imported wheat it can be by substitution wheat flour with other cereal or by products in bakery industries.
The aim of these investigations was to substitute wheat flour with wheat germ, fine bran, shorts, maize flour, sorghum flour or barley flour in bread, biscuits and cakes productions, Also to study the effect of such additions on the physical and organoleptic properties of different products, Enzymes were added to different blends to improve the mentioned properties.