Development of A High Protein Containing Filling for Bakery Products

Technical constraints in the development of reduced-fat bakery products.

The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing signific...

On the problem of the bakery-stable fruit filling production

Bakery products with various fruit fillings are very popular due to their fresh-fruity fragrance. Said fruit fillings, which are added to the pastries after the baking process, should have, besides the required sensory properties, also very good physicochemical characteristics regarding processing (dosing, pumping, injecting). Heat stable fruit fillings should only be used for filled pastries b...

Alternative heat-stable sweeteners for bakery products Identification

Development of a Model for Effective Junior High Schools

Development of a Model for Effective Junior High Schools   H. Soudi [1] S. Maleki  Avarsin, Ph.D.  [2] B. Talebi, Ph.D.  [3]   This study set out to develop a model for effective junior high schools in accordance with the norms of the Iranian society and based on Fundamental Reform Document of Education, the National Curriculum and the objectives of secondary education. To this end, a thor...

Alternative heat-stable sweeteners for bakery products Identification