Wheat crop is considered one of the most important grain crop in food industry worldwide. In Iraq, there is shortage in wheat production, where there is food gab between wheat flour consumption and production. In light of this fact, there is an urgent need to produce bread with substitution of wheat flour with different levels of corn flour. Five blends of bread were prepared from wheat flour and corn flour. Studies were carried out to evaluate chemical, technological, and sensory properties of raw materials and the produced bread from the five blends and the control (100 % wheat flour). Result of chemical composition showed that the protein content was 11.28 % for wheat flour and 9.82 % for corn flour, while the high content of potassium was in corn flour. The farinograph-and-extenograph-assisted rheological studies showed that stability, extensibility, resistance to extension and strength of dough decreased with increasing the level on corn flour substitution in the blends, while the water absorption and dough weakening increased. The sensory evaluation showed that there is a slight differences between all sensory properties evaluated for fresh bread made from wheat flour (100 %) and the other prepared from corn flour substitution up to 30 %. Therefore: the study recommends using corn in bread making by replacing it with wheat flour in the proportions in question.

This study was carried out to examine the utilization of garden cress seeds gum(GCS gum)and Arabic gum in processing pan bread. Rheological properties of dough, physical properties, sensory properties, color parameters, texture profile analysis and bioactive compounds(total phenolics content(TPC)and total flavonoids content(TFC))were determined. Extracted GCS gum and Arabic gum were used to prepare pan bread at the rate of 0.1% GCS gum and 3% Arabic gum.The pan bread samples were prepared by partially replacing the wheat flour by 5, 10, 15, 20 and 30% of garden cress seed flour(GCS flour).Results of farinograph and extensograph indicated that addition of Arabic gum with the concentration of 3% improved stability,elasticity and degree of softness in compare with those of control and GCS gum samples. Also,results of physical properties namely weight,volume, specific volume, density, height and index to volume showed that pan bread samples with GCS and Arabic gum 5% were nearly in the same values with control sample. Results of bioactive compounds also showed that addition of GCS gum and Arabic gum increased the amount of TPC and no significant difference observed in TFC.When, DPPH% assay in all pan bread samples was increased in compared with the control one. All pan bread samples didn't show observed changes up to 5 days of storage under different storage conditions(room and refrigerator temperatures).Spoilage was pointed out by black, gray, brownish yellow and green coloration on the pan bread samples. It is recommended that addition of 0.1% GCS gum and 3% Arabic gum improved pan bread properties.