The optimizing fortification of bakery products for food safety for the people of Iasi County.

Abstract

The level of food nutrients generates its quality and presents an essential possibility for meeting the consumer’s needs. The study of researching is actauly tendency to supplying the processing, as posibility to assure the food safety through the fortifying of food with nutrients. The principle of healthy nourishment is to select the food after the scientific and healthy criterions, watching to touch the object of keeping heath. So, for this reason functional food is indicated. Functional food must be supplied with substances that enrich the nutrient level. The fortifying of food, like bread for example would be made using micronutrients through the changing of the biochemical structure of food which will be enriched. Food fortification is used in: economics, technology, changing of nourishment attitude, the permanent tendency of urbanization, the nourishment education of the consumer. The research carried out deals with the possibilities of fortifying the bakery products to complete the content of vitamins and mineral salts, nutrients which were reduced in quantity during the grinding of the wheat into flour, as well as the baking process. By performing the experiments it was obtained positive results, which could be used in the production, ensuring the quantity of nutrients and the safety of the consumers from the Iasi county.