الفهرس 
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Abstract
The present investigation is carried out to study the chemical and physical properties of the proteins of two wheat flour varieties Giza 155 and stork’s as well as their air classified flour fractions, high protein flour and low protein flour. The work is extended to study the rheological properties of dough, made from each flour fraction and blends formed from air classified flour fraction and starch/or freeze dried gluten isolateo from the same parent flour. Evaluation of bread quality and cooking quality of macaroni prodjced from the above mentioned flour fractions or blends are studied also.