الفهرس 
Introduction & Aim of The WorkOnly 14 pages are availabe for public view
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Abstract
In Egypt bread is the staple food as is most of the developing countries.
Bread in Egyptian diets represent about 72% of the total protein intake.
Today, with the dramatic increase in population in Egypt has led to an increase in the consumption of bread. Egypt is facing problems like shortages in wheat production, Egypt produces only about 26. 4% of the total consumed wheat of flour.
Utilization of some other cereal crops as source of flour to substitute part of wheat flour for making bread may help to reduce the imported quantities of wheat and flour. Moreover some neutral material could be used in flour mixtures alone or with chemical materials in the improvement of final product quality.
This investigation was designed to study the effect off adding chemical improvers and geletanized maize to improve the baking and organleptic properties of bread made from wheat maize flour mixtures.