Bread is the stable food in Yemen made from imported white wheat flour or produced locally from annually imported wheat grains. This flour is characterized by a medium quality as compared to that flour produced from local grown variety known as Bohouth-15. The study aims to increase the nutritive value of the bread by replacing both flours with wheat bran and to find out the proper percentage of wheat bran that can replace wheat flour to produce French bread with high nutritive value and acceptable organoleptically by the consumer. Wheat flours ( Alsanabel & Bohouth-15) were replaced by wheat bran at a rate of 0%, 5%, 10%, 15%, 20% and 25% in two separate studies (two separate experiments under similar conditions). Short straight dough method was used for baking tests of both flours. Loaf volumes was determined by Sesame seed displacement. The results were analyzed statistically using the Completely Randomized Design (CRD). Revised LSD (0.05) was used to compare means. Subjective and objective organoleptic tests were conducted. Protein, ash and fiber were determined for all loaves in all treatments. Results concluded that 15% of Alsanabel flour and 20% of Bohouth-15 flour could be replaced by wheat bran for producing French bread characterized with high nutritive value (higher Protein, ash, and fiber) and organoleptically acceptable by the consumer.

Key Words :French bread, Quality, Wheat bran