FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Assessing content of selected nutrients and bioactives in different kinds of bread available on the Polish market


Background. Cereal products, including bread, play an important role in our daily diet and are a source of energy, nutrients and health promoting components. Consuming bread of the best possible quality is an important element of preventive treatment in times marked by the increasing number of dietrelated diseases in the society. There is also a need to research the quality of  bread assortment available on the market. As a result, consumers will have access to information on the benefits of consuming highquality food and will be able to choose an assortment tailored  to their own needs. The aim of this work was to assess the diversified content of nutrients and bioactive ingredients in popular types of bread available on the Polish market. Moreover, it was  demonstrated how ingredients used for baking bread affected the chemical profile of the finished product.
Results and conclusion. Eight commercial samples of bread with different composition declared on the labels were tested. In all samples the following nutrients were marked: protein, ash, lipids and starch, as well as bioactive components: dietary fiber broken down into insoluble and soluble fractions, total phenolic compounds and antioxidant activity. The analyzed breads differed  significantly in terms of chemical composition, which resulted from the amount of raw materials used in production, production technology and additives used. The research showed that out of  all samples covered by the analysis the wholemeal rye bread had the best composition and contained the highest content of ash (3.9 %), dietary fiber (15.2 %) and β-glucan (1.6 %), as well as  high antioxidant activity (5.5 mg Trolox/g). The wheat roll had the least favorable properties – it had the highest lipid content (3.4 %) and contained the lowest level of ash (2.3 %) and most  bioactive compounds (dietary fiber 5.6 %, lignin 0.2 %, resistant starch 1.2 %, total phenolic compounds 0.5 mg GAE/g and antioxidant activity 2.4 mg Trolox/g).


protein, dietary fiber, bread, flour, antioxidant properties