: With the ever growing world population, especillay in the developing nations, increasing in production of agricultural products is of prime value. Since cereal grains are low in cost and as a good source of energy and protein, emphasis has been based on the creating and development of new cereals with high yield potential and resulted in triticale, as a successful man-made cereal. Triticale has better nutritional quality and higher #-amylase activity than wheat. It can be hence blended with wheat to enrich flour for making bread. In this study, the potential of triticale as a partial substitute of wheat in flat bread was evaluated. Physical and chemical properties of two triticale varieties (‘Moreno’ and ‘Sorento’) and three wheat varieties (‘Roshan’, ‘Ghods’, and ‘Mahdavi’) were investigated. Protein electrophoretic patterns of wheat and triticale samples were also compared. Wheat flours were substituted with 5 and 10% of triticale flours and their effects on dough rheology and bread texture after 0, 24, 48, 72 houres were evaluated. Results of physical and chemical tests indicated that triticale samples have lower test weight, flour yield, gluten index and amylose content, whereas their ash and #-amylase activity were higher in comparison with those of wheat samples. Protein electrophoresis of wheat and triticale samples indicated that triticale electrophoretic pattern is not exactly as wheat pattern, and they are different in some bands. Farinograph results indicated that triticale flours have a lower water absorption, shorter development and stability times than those of wheat flours. Substitution of wheat flours with 5 and 10% of triticale flours, reduced water absorption and increased degree of softening and generally weaked dough. Bread texture analysis indicated that the substitution of wheat flours (5 and 10%), has led to a harder bread texture and an increament in the staling. Moreover, it was determined that in an equal substitution level, ‘Sorento’ had greater impact on the staling increament than ‘Moreno’. In general, between breads made of different blends of wheat and triticale flours, bread containing 95% ‘Roshan’ flour and 5% ‘Moreno’ flour had the lowest staling rate. Furthermore, this blend was superior than breads made completely by ‘Ghods’ and ‘Mahdavi’ wheat cultivars in view point of bread staling rate. Bread containing 95% ‘Roshan’ flour and 5% ‘Moreno’ flour could be suggested as the optimum blend.
