In order to investigate the effect of addition of whole chick pea and decocted faba bean flours on the Nutritional value, Rheological properties of dough and organoleptic properties of Barbary bread from different values of above flours at the levels of 5, 10 and 15 percent (in star flour) are used. In this research the quantities of gluten, ash, protein content, crude fat, fiber, amino acids, pH, falling number and colour of flours and farinograph, amyl graph and extensiograph properties of doughs and compressibility of breads are measured by addition of chick pea and faba bean flours in star flour. It shows an increase in protein content, minerals and fiber of star flour. Addition of 5, 10 and 15 percent of chick pea flour in star flour are accompanied by 8.2, 14.8 and 24 percent increases in protein content, respectively. While with addition of 5, 10 and 15 percent of faba bean flour in star flour that are accompanied by 12, 20.3 and 32.5 percent increases protein content. The incorporation of chick pea flour in star flour causes crude fat increases. By addition of chick pea and faba bean flour in star flour all of the essential aminoacids, with the exception of sulphur containing amino acids (methionine and cystine), are increased. By addition of above flour in star flour, resistance of dough, maximum resistance to extension, extensibility and energy of dough are decreased. The incorporation of 0.2 percent lecithin causes rheological properties of dough to improve. Addition of chick pea and faba bean flours in star flour causes gas production of dough at different hours of fermentation to increase. Faba bean flour is significantly more effective on yeast-gas production than chickpea flour. The organoleptic evaluation of all produced Barbary bread shows that by addition of chick pea and faba bean flours in star flour, overall acceptability of all breads, with the exception of a bread containing 5 percent of chick pea, decreases. By addition of 0.2 percent lecithin, overall acceptability of all breads, (with the exception of bread containing 15 percent faba bean flour) shows the same level as the control Bread. The statistical analysis of results confirms this issue. By addition of chick pea and faba bean flours in star flour, compressibility of bread with respect to the control bread is decreased or texture of crumb is hardened. By addition of 0.2 percent lecithin, compressibility of all bread improves, and texture of crumb softens. Breads containing 10 and 15 percent faba bean flours possesses finer texture of crumb than the control bread