An attempt was made to prepare a nonfermented bread-like food usable as home economics teaching and learning material. The new receipe could be a model for showing the leavening process of bread by use of sodium bicarbonate and yogurt as an acidifying agent. In this study, the nonfermented bread was used in the class by forty second grade high school students on the theme of "Infant foods — focusing on snacks— "
The students favorably evaluated the bread-like food as being easy to prepare in a short time, tasty, and suitable for infant snacks. The results suggested that the nonfermented bread-like food could be introduced as the teaching and learning materials for preparation of a variety of breakfast and snack foods, learning leavening process of bread and characteristics of wheat flour.