The present investigation aims to study the utilization of whole maize flour in the production of wheat toast bread, which is made from wheat flour, in addition to whole maize flour at percent 10%, 20% and30%. The study included estimating the chemical composition, phosphorus compounds, phytic acid in the composite flours and consequently in the resulting bread. The results of chemical composition showed that the contents of ash, crude oil, crude fiber and total carbohydrates were increased significantly in composite flours when compared with wheat flour (control). On the other hand, the protein content was decreased significantly in all flour mixtures. Also the results showed that the contents of ash, crude oil and crude fiber increased significantly in the toast bread made from the flour mixtures with values ranging from 1.56-2.07%,3.61 - 4.27%, 1.07 - 1.77% when compared to those in bread control 1.45% and 3.27% % and 0.93% (g/100g D.W)respectively, this is due to the higher percentages of it in the flour mixtures. Phytate phosphorus (PP) incomposite flours was found in different amounts significantly via increase or decrease comparing to wheat flour. For phytic acid there were significant differences in the content of phytic acid, whether the decrease or increase between wheat flour and flour mixtures with maize flour. For total phosphorus (TP), phytate phosphorus (PP) and inorganic phosphates (IP), their contents (mg/100g D.W) were highly significant, ranging from 193.59 - 237.13, 81.54 - 96.65, 112.05 - 140.48 in maize bread samples when compared to those of control142.17, 65.70 and 76.47 respectively. In comparing the values of the phytic acid in bread with the same in flour mixtures, it decreased by 24.66 - 45.81%, which confirms the occurrence of decomposition of the phytic acid during fermentation and baking. The samples of maize bread recorded significantly lower values in the loss of freshness compared to control. The sample of bread produced from untreated maize flour at 10% gave the lowest values in loss of freshness: 1.85, 6.83 and 8.85% during 1, 2 and 3 days of storage, respectively. The toast bread produced from maize flour incorporated with wheat flour gave good results, acceptable to the consumer, especially bread made from treated maize by soaking for 18 hours and this is a good indication of the importance of the using whole maize flour in bread.

Key words: Soaking, Phytic Acid, Gluten, Total Carbohydrates, Staling, Physical and Sensory Characteristics