Abstract
In the present paper we studied the possibility of iron strengthening of the bakery products, by introducing some high iron content ingredients into their recipes. In order to do this we made bread samples, for which we partially and totally replaced the raw material with nettle and spinach decoction or with fresh spinach and nettle. We also studied samples in which we used egg yolk. These analysis consisted in the determination of the iron concentration for nettle, spinach and egg yolk as raw material, for the nettle and spinach decoction and for the finished products obtained out of these materials. After that, we realized the comparative study for the obtained results. The bread was obtained in our own college laboratory, and the determination of the iron content for the analyzed samples was made using the Atomic Absorption Spectrometric method. We also proceeded with the sensuous comparative analysis of the resulted products.
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