Bread is the main source of carbohydrates and vegetable proteins in human nutrition. Nutritional value of bread depends on the composition of the flour. The average chemical composition of the grain is as follows: 45-50% of water, carbohydrate ranges from 42-50%, proteins – 5-9, fat – 0.7-1.5%. Of the minerals present in the bread calcium (150-350 mg / kg), phosphorus (600 – 2000 mg / kg), iron (7-22 mg / kg), magnesium (220-730 mg / kg). Bread baked from the lower grades of flour – an important source B vitamins (thiamin, riboflavin), niacin. When baking bread, these vitamins are destroyed by 10-15%. Very high energy content of bread – it gives 1 kg 7950-9750 kJ (1900-2330).
Assimilation depends on the quality of bread flour. For instance, bread baked from flour with high gluten content, has a high calorific value and porosity. So easy bread soaked with digestive juice, well digested and assimilated. On uptake and grain yield is influenced meal. Thus, the meal containing a large number of bran bread making less digestible.
In the laboratory study of grain determine the organoleptic and physical-chemical results of its good quality. Freshly baked bread has a clean, flat surface with no cracks and sags, which are formed during baking of bread from fermented dough, or at too high a temperature baking oven. Bread with large cracks (1 cm or more) and the influx has an unpleasant appearance and storage is susceptible to growth of molds, as in the recesses of cracks created favorable conditions for development fungi.