The word "acorn" is generally used for hundreds of species belonging to the genus " Quercus " which are mostly native to Mediterranean regions. Chestnut belongs to a genus of Castanea - C.dentana and C.sativa - which are the well-known species of this genus. The purposes of this study were to determine physical characteristic including 1000-nut weight? number of nuts per Kg? percentage of shell and endosperm? and chemical compositions such as protein, fat, ash, fiber, minerals, sugar, starch, amylose and fatty acids content. The thermal and morphological properties of starch granules as well as electrophoretic patterns of the flour proteins and protein isolate after alkaline extraction of them were also evaluated. The possibility of making bread by adding different amounts of gluten and wheat flour to acorn flour was studied. The quality of obtained dough and corresponding bread was subjected to extensography, puncher test and the colorimetery, the best formula was chosen. Results indicated that one-thousands nut weight and the number of nuts per kg between the species were significantly different at (p 0.001). It was revealed that acorn was richer in fat, fiber, moisture and calcium, whereas chestnut was richer in ash, protein, K and Na. The starch content of acorn and chestnut were equals to 45.60% and 63.78% and the amount of their amylose was 35.39% and 29.10%, respectively. The scanning electron micrograph of acorn ( Q.brantii ) and chestnut ( C.sativa ), starch showed a variety of granules looking as spherical, oval and triangular and the granules had a continuous size from ?5 to 20-26 µm. The onset temperature of gelatinization for acorn starch and chestnut was 70 ? c and 53 ? c, respectively. The maximum temperature of gelatinization for their starch was 77.2 ? c and 64.2 ? c for acorn and chestnut. In both samples sucrose was the main sugar which was followed by fructose and glucose. Unsaturated fatty acids e.g. c 18:2 and c 18:1 , were the major FA, saturated fatty acids for instance c 16:0 and c 18:0 were also recognized in their oil. Electrophoretic patterns of the proteins showed that most of the proteins in these samples had molecular weight equal to 20-25 kDa and 30-32 kDa and no protein with 45 kDa was found. Measuring ?-amylase activity showed that the sample flour are suitable for bread making. The results of extensography revealed that the dough, merely made of acorn, regardless of the amount of gluten added, would not be suitable for bread baking. The results of the puncher test showed that the stalling was delayed in all samples, except control wheat bread, it was also proved that the stalling was slower in bread containing acorn flour. The result of the colorimetery confirmed that there was no significant difference between the prepared formulations at s