الفهرس 
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Abstract
1- This work was carried out on two kinds of semolina. (Sohag I stork local semolina and Italian imported semolina) and one kind of flour (Sogha 69) and the macaroni produced from them.
2-The following analysis have been carried:
a. Moisture, crude protein, starch, crude fat, crude fibers, Ash, Acid insoluble ash, PH,Vitamins B1,B2 and minerals (Iron, manganese,zinc, cupper, potassium, phosphour).
b. The amino acid composition and chemical score.
c. The protein fractions: Gliadin (soluble in 70% ethanol), Glutenin(soluble in dilute acetic acid).Albumine (water soluble protein) and Globuline (salt water soluble protein).
d. Estimation of raw gluten, farinograph mixing characteristics of gluten, amylograph dough propertiesand the color determination of flour and semolina samples and macaroni produced from them as regard to color determination.
e. cooking quality tests of macaroni products.
f. the organoleptic and sensory properties of macaroni.