الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
As Egypt is the largest wheat importer globally, the government is aiming to find alternatives to reduce wheat imports and to cultivate reclaimed lands. Comparative studies were conducted to investigate the effect of substituting portions of wheat flour with cassava flour at levels starting from 20% to75%, on chemical, rheological and sensory characteristics of the Egyptian Balady bread that is currently produced from wheat only and to enhance its nutritional value. The study was carried out on the Research Farm of the Environmental Studies and Research Institute, University of Sadat City, Minofiya Governorate and in the National Research Center, Egypt. Wheat with 75% cassava gave the highest carbohydrate content, similar to the blank sample. Substituting wheat flour with 40% cassava resulted in elevating protein, fat and fiber percentages than that of other samples. Bread made from 40% cassava gave the longest shelf life, but resulted in significant (P≤) changes in stability, volumes, texture, and structure. Substituting wheat with 30% cassava gave the highest carbohydrate content, There is little change in the rheological properties and little significant (P≤) difference was between wheat flour and 30% cassava–wheat bread in all sensory tests. Substituting wheat with 40% cassava, 60% and 75% cassava is acceptable and appropriate in terms of their flavor. Wherefore, we recommend expanding cassava cultivation in Egypt due to its acceptability, suitability to the Egyptian environment, health benefits, low input cost and more importantly its high carbohydrate and fiber contents.