Studies on Production And Packaging Of Some Bakery Products\

To study the properties of some packaging materials used for wrapping bread and their effects on quality of bread during storage . these materials were waxed paper,cellophane, and polyethylene. 2- Improvement of the quality of fresh white pan bread as well as the possibility of using some surfactants and preservatives to prolong its shelflife. 3- To find a suitable and economic method for preparation the starch- reduced bread.