الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
In order to give better understanding of the role of some additives 111 baking, the objectives of this study were as follows:
To find out the effect of blending wheat flour with triticale flour and with genn on the rheological propetiies of dough.
Studying the changes in rheological properties by using oxidizing agents and mixing between wheat ge1m and these oxidants.
Effect of adding wheat germ to wheat flour at different concentrations on breadmaking performance.
To investigate the effects of adding different concentration of various emulsifiers on several breadmaking parameters and characteri sties.
To study the feasibility of using triticale as a substitute for wheat in the industry ofbalady bread production.
Studying the improving keeping quality (staling rate) of bread by adding different concentrations of various emulsifiers and oxidizing agents.
Interaction effect of wheat genn and soy protein concentrate on rheological prope1iies of dough and bread quality.