الفهرس 
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Abstract
This work was carried out in order to evaluate. the possibilities of partial substituting of wheat flour with other locally cultivated cereal grains in breadmaking.
cereals used were wheat (giza 155, maize (double hybride 17 A, barley (giza 118, sorghum (giza 114, and broken rice. the extraction rate of wheat, maize, sorghum, and barley flours was 82%, while rice flour was directly used. the flour mixtures contained 20-30% of maize, sorghum, barley of rice flour. the physical and chemical properties of wheat flour and its mixtures were studied.