INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 05,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 2561
NUTRITIONAL VALUE AND ENERGY VALUE OF BAKERY PRODUCTS
Rahmatova Sevinch Fazliddin kizi
Student of Shakhrisabz Food Engineering Faculty,
Karshi State Technical University
Ibragimov Anvar Kuchkorovich
Senior teacher, Shakhrisabz Food Engineering Faculty,
Karshi State Technical University
Abstract:
Bakery products, with their high nutritional value, energy-giving properties and rich
biochemical composition, occupy an incomparable place in human health. As one of the main
types of food consumed daily, bread provides at least 30–35% of the total energy source in the
diet of each person. This necessitates a thorough study of its nutritional and energy composition,
and the selection of the right types.
Keywords:.
Biochemical, energetic, minerals such as iron, calcium, magnesium, kilocalories,
vitaminized bread.
The composition of bread products usually consists of the following main components:
complex carbohydrates (starch), vegetable proteins (gluten), dietary fiber, natural and added
fats, vitamins (especially group B), minerals such as iron, calcium, magnesium, and bioactive
components. The ratio of these substances varies depending on the type of bread, its
composition, preparation method, and recipe.
The table above shows the average nutritional values for the main types of bread
products. For example:
Ordinary white bread
provides an average of 265 kilocalories of energy per 100 grams,
contains 49 grams of carbohydrates, 8.5 grams of protein, and 1.5 grams of fat. Its dietary fiber
is about 2.5 grams, and its effect on intestinal function is limited.
Wholemeal bread
has an energy content of 250 kcal and a higher nutritional value: up
to 6 grams of fiber, more than 9 grams of protein, and more minerals. This type of bread is
considered beneficial for diet and cardiovascular diseases.
Whole grain bread
contains 240 kcal, 41 g of carbohydrates, 9.5 g of protein and up to
7 g of fiber. It provides a long-lasting feeling of satiety and is used in the prevention of diabetes
and obesity.
Bread products,
especially
sweet bread,
provide around 370 kcal of energy, which can
negatively affect overweight or glucose balance. It has a significant fat content (9 g), and less
protein (7.2 g).
Vitaminized breads,
on the other hand, are beneficial in terms of their average energy
content of 260 kcal, as well as protein (10.2 g) and fiber (4 g). They are recommended for
children, pregnant women and those with anemia.
According to statistics, the population of the Republic of Uzbekistan consumes an average of
135–160 kg of bread per capita per year. This means that each person consumes approximately
370–420 grams of bread per day. If an average of 100 grams of bread provides 250–270 kcal of
energy, this means that 30–40 percent of a person’s daily energy needs are covered only
through bread.
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 05,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 2562
Biochemically, carbohydrates in bread products are mainly in the form of starch, which is
broken down into glucose in the div and serves as the main source of energy for all cells,
especially the brain. The protein component – gluten – is necessary for the renewal of
tissues and cells. However, this component can be undesirable for some people (patients with
celiac disease). Therefore, gluten-free bread products are also widely distributed today.
Scheme 1.
Energy value of bread products
On the other hand, dietary fiber (fiber) plays an important role in improving intestinal
peristalsis, removing toxins and reducing blood cholesterol levels. It is whole grain and bran
breads that are rich in such beneficial substances, and their regular consumption has a positive
effect on health.
The energy value of bakery products depends on the additional components they contain.
Ingredients such as butter, sugar, eggs, milk, cheese increase calories. Therefore, bakery
products - especially sweet, glazed, jam and creamy ones - are high in energy, but if consumed
in large quantities, they can pose a health risk.
Also, vitaminized bakery products are being developed based on a modern technological
approach. Their dietary and therapeutic value is increased by adding A, D, E, B12, folic acid,
iron and selenium to them. These products help prevent conditions such as anemia, vitamin
deficiency, growth problems in children, and bone weakness.
The nutritional and energy value of bread products is one of the most important indicators that
determine their quality, medical value, inclusion in the diet and their impact on health. Each
consumer should consciously choose the type of bread based on their needs, health status and
age. In this regard, manufacturers should also produce products that meet the needs of users,
paying attention to energy balance, nutritional content, technological purity and quality aspects.
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 05,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 2563
The list of used literature:
1. Abduqodirov A. A., Mirzayeva S. Х. “Oziq-ovqat teхnologiyasi asoslari” – Toshkent:
O‘zbekiston Milliy ensiklopediyasi, 2019.
2. Hamroyev M. “Non mahsulotlari teхnologiyasi” – Toshkent: Fan, 2021.
3. Aхmedov S. “Novvoychilik sanoati: Innovatsion yondashuvlar” – Toshkent: Teхnopress,
2022.
4. Yo‘ldoshev T., Karimov F. “Non mahsulotlarining sifatini baholash” – Toshkent: Ilm-Ziyo,
2020.
5. O‘rozov I., To‘ychiyev O. “Novvoychilik va qandolat mahsulotlari teхnologiyasi” –
Samarqand: SamDU nashriyoti, 2018.
