الفهرس 
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Abstract
This research aims to study the affect of addition of un roasted and roasted corn flour (10 and 20%) to subsidized wheat flour extraction rate (ER) 82% (control), raising the (ER) of wheat flour 82 to 87.5 and 93.3% and domestic wheat varieties Misr1, Misr2, Seds12, Seds13, Gemmeiza11 and imported wheat on chemical composition, rheological and sensory properties, nutritional value and staling of produced balady bread. The results indicated that increment in ash and particles size content of subsidized wheat flour 82% (control) and poor quality of balady bread due to poor quality of milling process. Also, the results cleared that protein, total dietary fiber and minerals content increased with increasing the extraction rat from 82 to 87.5 and 93.3%. Data showed also that water absorption, weakening of dough, and staling rate of bread increased with increasing the extraction rate of wheat flour. Also, reconstitution of whole corn flour and wheat flour 82% reduced protein, dietary fiber, deteriorated the rheological and sensory properties and increased the staling rate of produced balady bread. On the other hand, roasted corn flour reduced the afla toxins and improved the milling quality, sensory properties and staling of balady bread more than unroasted. Data cleared also that total protein, minerals, sensory properties and overall acceptability of domestic wheat flour increased compared with imported wheat. Results recommended the possibility of producing balady bread from high extraction rats of wheat flour, 87.5 and 93.3,