الفهرس 
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Abstract
1- this investigation was carried out to study the possibilities of partial substituting of wheat floure with composite flours containing mazine or sorshun flour fortified with skin milk power or soy bean flour in order to produce an economical, nutritional and acceptable macaroni products .
2- the addition of composite flours to wheat flour caued a decrease in wet , dry gluten and sedimentation value.
3- the incorporations of mazine or sorghum flour to wheat flour led to an increase in development time , weakening and break down time of the dough shability.
4- there was an increase in dough development time, dough stability and break down time and a decrease in water absorption with the addition of soy bean flour or skin milk power.
5- the ducreases in energy , extensibility and resistance to extension were caused by the addition of mazin or sorghum flour, while extensibility and resistance to extension were increased as a result of adding soy bean flour and skin milk power to flour.
6- the addition of soy bean flour and skin milk power were more effective than maize or sorghum flours in increasing the protein and ash content of the mixtures. Meanwhile , the presence of soy bean, maize and sorghum flours led to the increase in fat content of the rixtures. Starch content decreased with the addition of composite flours or their combinations.