This research was carried out to produce cassava flour contain hydrocyanic acid lower than the safe level (10ppm) and blending it in different levels (10-50%) with wheat flour (72%) to produce some bakery products (pan bread, cupcake and biscuit) and studying the effect of substitution levels on the rheological properties of mixed dough and the physical, chemical and staling rate properties of products processed from the blends which sensory evaluated. Results indicated that cassava flour can be used to produce pan bread with good characteristics at 10% addition level, while good cupcake and biscuit could be produced until 40% addition of cassava flour.
