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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 stud-ied local bread wheat cultivars were; Misr2, 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. Raising the level of rice flour substitution to 20% gave lower loaf diameter relative to 10% rice flour level (20.22 vs.21.04 cm for 20 and 10% rice flour substitution levels, respectively). This might indicate an increase in dough elasticity (loaf shrunk). Also, the addition of 5% fenugreek flour to blend of 20% rice flour, gave substantial reduc-tion in loaf diameter (19.78 cm). While, the least significant loaf diameter was expressed by the blend of 20% rice flour + 5% soybean flour + 75% wheat flour (18.63 cm).loaf diameter was significantly reduced when barley flour was blended to wheat flour at 10% level (high dough elasticity) (19.09 vs. 20.67cm for wheat flour + 10% barley flour blend and full wheat flour, respectively). Additional substitution to wheat flour by 5% fenugreek flour reduced dough elasticity (larger loaf diameter) (20.44 cm). Meanwhile, 5% soybean flour substitution in wheat + 10% barley flour gave lower loaf diameter (higher elasticity) (19.30 cm). blends that contained 5% fenugreek + 5% soybean flours gave narrower loaf diameter in blends in Misr2 and in blends of Giza171, While, blends of Gimmeza11 flours besides fenugreek and soybean flours gave larger loaf diameter after baking. Blends of Misr2 wheat substituted with rice flour had heavy loaf weight over blends substituted with sorghum flour. While, the opposite was true with blends of Giza171 and Gimmeza11. Also, comparison between blends substituted with rice flour and those substituted by barley flour showed an increase in loaf weight after baking with barley flour with Misr2 cultivar. While, vas versa were noticed with Giza171 and Gimmeza11.Wheat flour blends with local cereals substitution and fenugreek flour versus those with soybean flour showed a superiority of the former in loaf weight after baking over the latter for Misr2 cultivar and a reduction for Giza171 and for Gimmeza11 cultivar.

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality