Objectives

The research in this department focuses on:
1- Using wheat flour alternatives in bread and bakery making to reduce importing wheat by Egyptian on:-
2- Improving the quality of Balady bread through improving the technological properties of bread to reduce the waste of bread and consequently to control its consumption,
3-Improving the nutritional value of bread and bakery products through its fortification with natural sources of iron , zinc and other nutrients ,
4- Producing different bakery products for special food consuming categories as :
a- people having allergy to gluten,
b- producing some snacks having high nutritional value using wheat and corn embryos after the addition to wheat and corn flours ,
c- Producing low calorie bakery products using fat- alternatives,
d- Producing bakery products high in dietary fibers and low in calories using sugar alternatives as a stivia sugar,
e. using extrusion in producing light diets as breakfast diets and cranchies , etc
f. developing some bakery equipments which lead to solving some problems in bread-making and also reducing pollution caused by some baking ovens .