الفهرس 
Introduction
Rheological propertiesOnly 14 pages are availabe for public view
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Abstract
This study is made to know the best additional quantities from the molt flour and the palm oil and it’s effects on the Rheological properties and so the effect on sensory evaluation , staling . fourteen operations were used and the molt flour was added by 1% , 2% , 3% , 4% and 5% and the palm oil was added by 2% , 3% , 4% and 5% each lonely and then the molt flour and the palm oil were added together by 2% , 3% , 4% and 5% . this operations are : 1- control ) wheat flour 82% extraction ) 2- 99% wheat flour + 1% malt flour 3- 98 % wheat flour + 2% malt flour 4- 97% wheat flour + 3% malt flour 5- 96% wheat flour + 4% malt flour 6- 95% wheat flour + 5% malt flour 7- 98% wheat flour + 2% palm oil 8- 97% wheat flour + 3% palm oil 9- 96% wheat flour + 4% palm oil 10- 95% wheat flour + 5% palm oil 11- 96% wheat flour + 2% malt flour + 2% palm oil 12- 94% wheat flour + 3% malt flour + 3% palm oil 13- 92% wheat flour + 4% malt flour + 4% palm oil 14- 90% wheat flour + 5% malt flour + 5% palm oil These studies was conduced to estimate the following criteria : - chemical composition of raw materials - Rheological properties for dough ( farinograph – extensograph – Falling number ) - Organoleptic evaluation of bread production - The records analyes for the balady bread and pan bread - Staling of balady bread and pan bread - Chemical composition for bread production In conclusion , results of the present study show that supplementing malt flour and palm oil particularly as a combination Improved in Rheological properties , organoleptic evaluation and staling