The recent study included studying the possibility of substituting local cereals flours (rice, sorghum and naked barley) to local bread wheat cultivars. Adding fenugreek local pulse flour and imported soybean flour to improve characters of bread was also included. Separate experiments were carried out for each bread wheat variety. The studied local bread wheat cultivars were; Misr2, Giza 171 and Gemmiza 11.Row materials for local cereals, fenugreek and bread wheat cultivars were obtained from Agricultural Research center, Ministry of Agriculture, Giza, Egypt. Raising the level of rice flour substitution to 20% gave lower loaf diameter relative to 10% rice flour level (20.22 vs.21.04 cm for 20 and 10% rice flour substitution levels, respectively). This might indicate an increase in dough elasticity (loaf shrunk). Also, the addition of 5% fenugreek flour to blend of 20% rice flour, gave substantial reduction in loaf diameter (19.78 cm). While, the least significant loaf diameter was expressed by the blend of 20% rice flour + 5% soybean flour + 75% wheat flour (18.63 cm).loaf diameter was significantly reduced when barley flour was blended to wheat flour at 10% level (high dough elasticity) (19.09 vs. 20.67cm for wheat flour + 10% barley flour blend and full wheat flour, respectively). Additional substitution to wheat flour by 5% fenugreek flour reduced dough elasticity (larger loaf diameter) (20.44 cm). Meanwhile, 5% soybean flour substitution in wheat + 10% barley flour gave lower loaf diameter (higher elasticity) (19.30 cm). blends that contained 5% fenugreek + 5% soybean flours gave narrower loaf diameter in blends in Misr2 and in blends of Giza171, While, blends of Gimmeza11 flours besides fenugreek and soybean flours gave larger loaf diameter after baking. Blends of Misr2 wheat substituted with rice flour had heavy loaf weight over blends substituted with sorghum flour. While, the opposite was true with blends of Giza171 and Gimmeza11. Also, comparison between blends substituted with rice flour and those substituted by barley flour showed an increase in loaf weight after baking with barley flour with Misr2 cultivar. While, vas versa were noticed with Giza171 and Gimmeza11.Wheat flour blends with local cereals substitution and fenugreek flour versus those with soybean flour showed a superiority of the former in loaf weight after baking over the latter for Misr2 cultivar and a reduction for Giza171 and for Gimmeza11 cultivar.

The main objective of the recent study was to assess the possibility of substituting local cereals flours represented by rice, sorghum and naked barley to wheat flour. Three separate experiments were carried out each included one of the local bread wheat varieties. Raise in rice flour substitution level to 30% caused an increase in scored crust smoothness reached the level of significance, only with Gimmeza11 wheat flour. Increasing the level of sorghum or barley flour substitution from 10 to 20% of Giza171 or Gimmeza11 wheat flours resulted in lower score of crust smoothness. That reduction in crust smoothness score reached the level of significance only with Gimmeza11 wheat flour. Also, raising the level of barley flour substitution to 30% of Misr2 wheat flour gave a significant reduction in crust smoothness. In Giza171 wheat flours, increasing sorghum flour substitution level from 10 to 20 or from 20 to 30% were proportional to lack of symmetry in loaves shape, although, that deduction was only significant with increasing substitution level from 20 to 30%. Gimmeza11 wheat flour respond oppositely to Misr2 wheat flour, since, loaves shape symmetry reduced with increasing sorghum flour replacement from 10 to 20%, but with increasing the level of substitution to 30%, symmetry of loaves improved. Misr2 wheat flour blend with 10% rice flour had darker loaves than blends with 20% rice flour. Meanwhile, opposite trend (lighter color or bale) were noticed with blends of Giza171 and Gimmeza11 cultivars with significant effect. Meanwhile, blends of Giza171 or Gimmeza11 wheat flours with 20% rice flour gave darker loaves than blends with 30% rice flour.Misr2 flour blends with 10% sorghum flour produced darker crust relative to blends with 20% sorghum flour. Meanwhile, the opposite was true with Giza171 and Gimmeza11 blends. Rice flour substitution gave bale loaves crust color relative to sorghum flour in all studied three wheat cultivars. Also, loaves of rice flour blends had lighter crust color than those of blends with barley flour. Blends with rice flour surpassed those with sorghum and barley flours in loaves ability to roll and fold, when substituted Misr2 or Giza171 wheat cultivars. In the meantime, Gimmeza11 blends with sorghum or barley flours surpassed those with rice flour in ability to roll and fold. Loaves of blends contained soybean flour produced loaves of higher ability to roll and fold relative to those contained fenugreek flour. That was assured for all wheat cultivars. Giza 171 and Gimmeza11 wheat flours with 10% rice flour replacement, showed better quality of separation than blends with 20% rice flour. Meanwhile, raising the level of rice flour in blends to 30% decreased the score of separation quality. Giza 171 and Gimmeza11 wheat blends with 10% sorghum flour significantly expressed better quality of separation than blends with 20% sorghum flour. While, increasing the level of sorghum flour to 30%, substantially improved quality of separation than blend with 20% sorghum. Blends of Misr2 or Gimmeza11...

Wheat blends with rice flour in comparison to blends with barley flour, indicated a reduction in dry gluten percentage reached -0.027 (p≥0.561), -0.332 (p≥0.008) and -0.227 (p≥0.0001) for wheat cultivars Misr2, Giza171 and Gimmeza11, respectively. A blend contained substitution with 5% fenugreek flour and 5% soybean flour contained significantly less 0.078, 0.251 and 0.084% dry gluten in comparison to blends that contained a substitution of 5% fenugreek for cultivars, Misr2, Giza171 and Gimmeza11, respectively. Also, the comparison between the group of blends that contained fenugreek and soybean flours versus those contained soybean flour revealed significant reduction in dry gluten percentage due to the substitution by two pulse flour rather than soybean flour reached -0.078, -0.0172 and -0.111% for Misr2, Giza171 and Gimmeza11 cultivars, respectively.Substitution of wheat flour by rice flour in blends resulted in significant decrease in dry gluten percentage of Misr2 cultivar reached 0.056% over blends with sorghum flour. While, blends of Giza171 had significantly 0.233% higher dry gluten. Also, rice/Gimmeza11 flour blends showed insignificantly 0.010% higher dry gluten percentage relative to blends with sorghum flour.Wheat flour blends contained sorghum flour replacement gave higher figures of falling number reached 16.14, 14.63 and10.33 in comparison to the corresponding blends with rice flour replacement for wheat flours of Misr2, Giza171 and Gimmeza11, respectively. Also Misr2 blends with rice flour gave lower falling number over blends with barley flour (6.522 Sec). While, Giza171 blends with rice flour had higher values of falling number in comparison to those blends with barley flour while, Gimmeza11 blends with rice flour had 7.07 Sec. rise in falling number in comparison to blends with barley flour.