Triticale flour was evaluated as a partial substitute for wheat flour in Egyptian balady bread and biscuit production. Effects of chemical, rheological and baking properties of wheat and triticale flours on bread and biscuit quality were examined. Wheat flour was partially replaced by triticale flour at ratios of 20, 30, 40, and 50%. Water absorption, mixing tolerance index and dough weakening increased but dough development time and stability decreased by increasing the level of triticale flour. The substitution of wheat flour with triticale at different levels minimized extensibility and dough energy. Triticale flour had a lower falling number than wheat flour, indicating higher amylase activity. Baking properties and sensory evaluation tests showed that 50% of wheat flour could be replaced with triticale flour still providing a good quality of Egyptian balady bread and biscuits. Alkaline water retention capacity as an indicator for staling test revealed that wheat bread was better than wheat-triticale bread regarding freshness.