Studies On Some Bakery Products Mixes

This necessiates to Study the following points: Preparation of cake-mixes ingredients. Effect of adding soybean, sweet-potato and peanutflouurs to wheat flour on the physical properties of the resulting dough. Effect of adding some flour substitutes to cake mixes on the resultant cake. The possibility of producing dried whole egg as well as egg yolk for use in cake mixes instead of fresh.