الفهرس 
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Abstract
The present investigation was carried out to study the possibility of utilization of different durum wheat milling fractions in the production of high quality pasta with high fiber content and consequently with low caloric values which could be used by diabetic and dietetic persons. This study performed on traditional durum Wheat ”Beni Suefi-1” Which was milled to its different milling fractions. Using the method used in pasta Companies, such as fine semolina, Coarse semolina, Fine flour, Coarse flour, Fine bran and coarse bran. Some additives such as Gluten, Glycerol mono- stearate and Sodium Stearoyl lactylate could have an apparent effect on the both of cooking quality and sensory evaluation of produced pasta. Chemical characteristics, rheological properties, total dietary fiber and its fractions (soluble and insoluble), minerals content, cooking quality and sensory attributes of produced pasta were evaluated.