الفهرس 
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Abstract
This study was carried out to investigate the effect of adding corn flour, defatted soy bean flour, mung bean flour and carrot powder to wheat flour (82% and 72% extraction) at different levels on the chemical and physical properties, staling rate of both Balady and Shamy bread and the protein quality of the chosen bread formulas was also studied. The obtained results indicated that addition of corn flour to wheat flour (82%, 72% extraction) decreased protein content of Balady and Shamy bread. But fiber, ash and fat content increased by increasing levels of corn flour. Mixing the above mentioned defatted soy bean flour or mung bean flour with or without corn flour to wheat flour (82%, 72% extraction) could improved protein, fiber and minerals content (FeCaKZn) of Balady and Shamy bread. Mixing the above mentioned carrot powder with or without corn flour to wheat flour (82%, 72% extraction) could improved the fiber, ash, <U+F062>carotene and minerals content of Balady and Shamy bred organoleptic characteristics of Balady and Shamy bread loaves produced from wheat flour dough blends were evaluated and results indicated that the bread loaves produced from wheat flour dough (82% and 72% extraction) had the highest mean values for all characteristics. Addition of corn flour at 10% insignificantly affected the organoleptic characteristics of the produced bread loaves. The results indicated also using defatted soy bean flour or mung bean flour or carrot powder at replacement level 5% of wheat flour 82%, 72% extraction lead to produced Balady and Shamy bread having overall acceptability of excellent quality grade. The results indicated that addition of corn flour to wheat flour 82%, 72% extraction) lead to increased the staling rate of Balady and Shamy bread. But addition of defatted soy bean flour or mung bean flour or carrot powder to wheat flour (82%, 72% extraction) with or without corn flour at different levels i.e. 10, 15, 20 and 25% led to lower the staling rate of Balady and Shamy bread. Also, additives to wheat flour (82%, 72% extraction) under study lead to changes in rheological properties. Concerning the biological evaluation of Balady and Shamy bread the results showed that were the best samples which containing defatted soy bean flour and mung bean flour.