Physiochemical characteristics of wheat varieties were determined in this study. Chemical and rheological properties of wheat flour were also found out. Amino-acid profile and electrophoresis pattern of extracted proteins were investigated. Baking trails and sensory evaluation were carried out to determine the effects of flours’ proteins on dough and loaf properties. Data indicated increase in total protein in grain and flour of Tammoz-3.There were significant differences among wheat varieties studied on water absorption dough development and stability time. Gliadins were higher in flour of Mexipak wheat. Tammoz-3 contained less Gliadins. Glutinins concentrations were found higher in Tammoz-3 and Abo-Ghoreb wheat flours. Tammoz-3 contained higher concentrations of insoluble proteins Densitometer tests showed clear variations in density and number of bands of Gliadins and Glutinins proteins. Amino-acid profiles of Gliadins and Glutinins were similar in wheat varieties studied. Significant differences were evident in loaf volume between Tammoz-3 and Mexipak flours. Results of sensory evaluations were in agreement with the results of baking tests.
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