ABSTRACT
FIVE IMPORTED wheats [Australian, French, Canadian, American and Pakistani], and three local wheat cultivars were subjected to physical, chemical, rheological and spaghetti quality evaluation. Results indicated that the local soft wheat grains had higher total physical defects. Flour yields were about 70% for all tested wheat samples except for the local durum wheat, which was as low as 65.5%. A wide range of protein content [8.30 - 13.70%] of flours was recorded. The Canadian wheat flour had the highest protein content and the French wheat flour was the lowest in protein content. Wet and dry gluten contents of wheat flour samples were consistent with their protein contents. Rheological evaluation data indicated that Australian, Canadian, American and Egyptian durum flours had more suitable properties for spaghetti- making than the French and Pakistani flours. Quality evaluation of the manufactured spaghetti samples from the different tested wheat flours indicated that those made from Egyptian durum wheat, Canadian wheat and American wheat flours were superior