ABSTRACT
Three wheat flour varieties [Giza 157, Sakha 8 and Sakha 69] and 3 different sources of yeast were used for the production of Balady bread. There were slight differences in the main constituents of wheat flour varieties. Rheological properties [as measured by farinograph and extensograph] indicated that the strength of flour dough changed in a decreasing order as Sakha 69> Sakha 8> Giza 157. Sensory evaluation of the produced bread revealed a higher score for dry yeast [0.5%] followed by compressed yeast [0.75%] then Soltani starter [25%]. The results, also, showed that the staling of bread loaves was significantly affected by wheat flour variety and type and level of yeast added. Slight differences in the chemical composition of the produced bread were also noticed