PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.

PRODUCTION AND EVALUATION OF HIGH FOLIC ACID BALADY BREAD

PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS.

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS

Production of free-gluten bread from some cereal crops

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

EVALUATION OF BALADY BREAD MADE WITH SOUR DOUGH COMPARED TO THAT MADE BY BAKERY YEAST

PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.

EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD