The aim of this study was to investigate the effect of replacement of wheat flour by barley or oat flour and the both together on the rheological properties of the toast bread dough. Wheat flour was substituted by six levels of barley and oat flour at a ratio of (5, 10 and 15% oat flour, 5, 10 and 15% barley flour) and were used in manufacture toast bread. The results showed that the bread containing 10% barley flour or 5% oat flour or both at ratio of 15 % gave the highest scores of sensory properties than the other treatments as well as the control. Therefore, these treatments (replacement of wheat flour by 10% barley flour or 5% oat flour or both by 15%) and their effect on rheological properties of toast dough were studied. The results obtained from farinograph showed that toast dough containing 10% barley increased the rate of absorption and duration of kneading dough and consistently for maximum strength and the weakness of the dough. However, the addition of 5% oats lowered the rate of absorption, while the access time and the stability of the dough and the dough weakness were increased. In the case of adding, both of barley and oat together as a replacement of wheat flour at a ratio of 15%, the results obtained of farinograph led to low rate of water absorption, while the arrival time, dough development, the dough stability and dough weakness were increased. Also, results of extensograph showed that adding barley at 10% led to a decline in rubber dough, flatten the resistance, the relative number and energy resulting dough. Moreover, addition of oats at 5% declined the rubber dough; figure the relative energy and the resulting dough while increasing resistance to flatten. Also in the case of mixing barley and oats together at ratio of 15% led to a decline in rubber dough. From the results, it can concluded that addition of barley at rate of 10% and oats at rate of 5% in the case of mixing barley and oats were the best ratio of 15% and replacement of water dough by sweet whey improved the rheological properties of dough.

A survey on the chemical constituents (protein, fat, carbohydrates, ash, fibre, calcium, phosphorus, iron) of 4 seeds and their cakes was done. These seeds are safflower seed (Currhamus tinciorius wricc), Gi;tr I ) . sunflower seeds (Heliunthus unnuus irurieiy Gizu l ) , linseeds (Linuni usitutissirnurn curiet.y Gizu 4 ) and imported rape seeds (Brussicu nupus Erqht). Caloric value of these seeds and seed cakes was calculated, PER, NPR and NPU were determined. N o great variation was found with respect to the moisture content. The 4 seeds are rich in protein and fat. The ash content varies from (5. I I 0.13) ": , . The tiber content was low in both samower and sunflower seeds and higher in both linseeds and rape seeds. 'The caloric values of the different seeds were very close. The seeds were found to be rich in phosphorus and low in calcium and contain considerable amounts of iron. The average PER values were l .51, l .61. 1.59, 1.84 and 2.50 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein diet respectively. The average NPR was 3.1 I , 2.84. 2.84, 3.05 and 3.53 for safflower seed cake. sunflower seed cake, linseed cake, rape seed cake and casein respectively. The NPU values of the seed meals were 48.5,49.3. 47.4 and 93.6 compared with 67.8 for casein. Using the different criteria (PER, NPR and NPU), it was clear that the protein quality of sunflower seed is very close to that of the linseed. Comparing the protein quality of safllower seed with those of both sunflower and linseed, NPU was in the same range, while PER was somewhat lower and NPR was higher than those of safflower and sunflower seed.

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