Bread is one of the most consuming foods and has critical position in the consumer foods in Iran because of its nutritional aspects energy providing and food habits. In recent years application of additives and different ingredients in order to enhance quality and nutritional value of bread has been interested and to date various ingredients has been added to it. One of these compositions is wheat flour mixed with low fatted corn germ flour that with respect to its protein content and appropriate composition of amino acids particularly lysine can cause quality and quantity enhancement of bread protein. Adding the low fatted corn germ flour causes enriching the bread in some essential amino acids, vitamins and minerals. In this study, the low fatted corn germ flour in the amounts of 5, 10 and 15% was mixed with wheat flour. Then rheological properties of the dough were evaluated by Farinograph and Extensograph set. After cooking, chemical characteristics of the toasts were determined. The results of Farinograph showed that increasing the level of enrichment by low fatted corn germ flour, led to increasing water absorption, dough development time and Farinograph quality. The results of Extensograph showed that the resistance to stretch and the resistance to ability to stretch ratio increase and energy amount and ability to stretch decreased by using greater amounts of low fatted corn germ flour. In the low fatted corn germ flour enriched toasts, ash and protein content was increased, comparing with the control (without corn germ flour). According to the results, the toast sample with 5% of low fatted corn germ flour was the most acceptable among other samples.
