Maida was blended with sorghum flour at the levels of 0 (control treatment), 5, 10, 15, 20 and 25 %. These combinations of composite flour were used in the preparation of bread. All other ingredients required for bread preparation were kept constant in all composite flours. The investigation was carried out with treatments as T0 was wheat maida bread without sorghum flour (control), T1 was bread with 5 per cent sorghum flour, T2 was bread with 10 per cent sorghum flour, T3 was bread with 15 per cent sorghum flour, T4 was bread with 20 per cent sorghum flour and T5 was bread with 25 per cent...