Nabil Q. M. Al-Hajj1*, Somaia Al-Moalimi1, Hadeel Al-tatar1, ALa’a Altabatebi1, Asma’a Heba1, Safaa Alansi1, Ola Qiran1, Hadeel AL-Askary1, Hanan Alahnomi1, Hala AL-Baidani1, Elham Al-Amari1 and Al-Shaima Khairan1

In Yemen, bread is traditionally produced from wheat (Triticum aestivum) and due to high demand and lower domestic production; about 95% of needed wheat is imported from Australia, Russia, Ukraine, USA, India and others with seven hundred million dollars annually.

Because of the growing costs of imported wheat and inability to sustain the national wheat imports for making wheat based foods, makes is imperative that some substitutes for wheat must be incorporated in the bread preparation as alternative non wheat cereals that have capacity to substitute wheat in bread flour like Quinoa, Red lentils, Pumpkin, Barley, Sesame, Teff, Red corn, Yellow corn.

This review, the processing strategies discussed herein have all been applied to on different types of wheat substitutes for the manufacture of compound bread and have shown positive effects on bread quality.

Keywords: Yemen, Composite flour, Wheat substitution (cereals and Legumes).

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