Volume 02 Issue 04-2022
34
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
34-42
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
A
BSTRACT
In this article we will talk about the importance of enriching bread products with micronutrients in human
nutrition.
K
EYWORDS
Bakery products, vitamins, mineral substances, calories, enrichment supplements, protein, to enrich,
micronutrients, chemical composition.
I
NTRODUCTION
Food security is one of the most pressing
challenges facing countries around the world. The
United Nations says it is time to change the way
we grow and process food. In recent decades, the
Journal
Website:
http://sciencebring.co
m/index.php/ijasr
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Research Article
THE IMPORTANCE OF ENRICHMENT OF BAKERY PRODUCTS
WITH VITAMINS AND MINERALS ON HUMAN HEALTH
Submission Date:
April 05, 2022,
Accepted Date:
April 15, 2022,
Published Date:
April 28, 2022
Crossref doi:
https://doi.org/10.37547/ijasr-02-04-07
Sattarova Barnokhon
PhD in Chemical Sciences, Associate Professor, Fergana Polytechnic Institute, Fergana, Uzbekistan
Utanova Nazira
Master’s Degree Student, Fergana Polytechnic Institute, Fergana, Uzbekistan
Makhmudova Aziza
Master’s Degree Student, Fergana Polytechnic Institute, Fergana, Uzbekistan
Volume 02 Issue 04-2022
35
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
34-42
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
problem of micronutrient deficiencies in human
nutrition
has
become
very
important.
Incorporating micronutrient bread into the diet is
an economical and easy way to improve the
health of the population [1].
Micronutrient bread meets 20% to 75% of a
person’s daily vitamin and mineral needs. Thanks
to them, the immune system, cardiovascular,
nervous system and others are strengthened [2].
Micronutrient-enriched foods help you store the
number of nutrients and nutrients your div
needs to function properly. Decree of the
President of the Republic of Uzbekistan dated
January 16, 2018 “On measures to further ensure
food security of the country” and the current
development of agricultural development of
Uzbekistan for the 2020-2030 strategy is relevant
in this context. Ensuring food security in our
country has become one of the main ways to
sustainably develop the socio-economic situation
of society, improve the health and well-being of
citizens, and maintain national security and
independence of the country. In this direction,
strategically targeted and consistent measures
are being taken in the country to provide the
population with quality food products, and to
support agricultural producers and processors
[3-7].
As the President said, “Strengthening the health of
our people, deciding on a healthy lifestyle is a vital
issue for us. I repeat, if we maintain peace and
health, we will achieve everything else the goal of
agricultural reform is to provide food security
and increase the well-being of the people while
providing economic benefits. [8-13]. We must
never forget that”.
Currently, manufacturers face the following
important challenges in fortifying food with
micronutrients (vitamins and minerals):
Selection of enriching micronutrients;
Selection of products for enrichment;
Guaranteed content of micronutrients in
fortified foods;
Study of the physicochemical properties of
micronutrients;
Calculate the number of micronutrients
added;
Evaluation of the fact that the product
enriched with micronutrients is really
effective and useful.
When fortifying products with micronutrients,
the preparation of flour should take into account
the number of natural vitamins and minerals in
their raw materials, as well as their loss during
production and storage [14]. At the same time, the
number of micronutrients added for external
enrichment should not exceed the established
regulations during the shelf life of the product
[15].
When adding micronutrients to food, the
technologist should take into account the
following:
Enrichment additives should be evenly
distributed throughout the product;
The method of adding enrichment additives
should be simple and technological;
Volume 02 Issue 04-2022
36
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
34-42
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
The supplementation phase should be such
that there are no technological effects that
could
lead
to
the
breakdown
of
micronutrients.
Bread is not fully digested by the human div.
The appearance of bread is also important. Bread
made from it is completely digestible and
contains 0.7-0.8% of protein, 0.95-0.98% of
carbohydrates and 0.92-0.95% of fat [17-19].
Proteins play an important role in human activity.
Bread is the main means of regenerating the
human div. Proteins play a key role compared to
other substances. Amino acids play a key role in
the composition of proteins [20].
For human consumption, 1 kg of bread contains
70-80 g of protein, which satisfies 30% of the
div’s need for protein. The mineral value of
bread consists of 70 different elements. The
human div needs phosphorus, calcium, iron,
potassium, and magnesium. Trace elements
include enzymes, and hormone vitamins [21-24].
Phosphorus is a necessary substance for humans.
The total amount of minerals is 1-2 per cent.
Minerals also vary depending on the type of
bread. 500 g of bread is enough for the human
div [25]. Vitamins play the role of coenzymes in
the human div. The average daily requirement
of essential vitamins: B1 - 1.75 g; B2-2,25g; B3-
7,5g; B6-2,5g; B9-0.3 g; E-17.5 g; PP-20 g; Bread
does not contain vitamins A, C and D. The higher
the flour content, the higher the vitamin content
[26].
Carbohydrates are the div's main source of
energy. Certain carbohydrates have biological
properties, for example, ascorbic acid, and
vitamin C. Bread promotes blood flow in the
arteries, while sugar (sugar) carbohydrates give
the bread a sweet taste. For the human div to
have carbohydrates, people need to eat bread
regularly [27-31].
The main low carbohydrates are 5 per cent.
Consumption of bread to some extent satisfies the
div’s need for sugar.
Table 1. Satisfaction of carbohydrates in bread by the human div
Nutrients
Average daily
requirement,
g.
Contains 500 g of
bakery products g.
Satisfaction of
human needs,
percentage (%)
Starch and dextrins
425
222,4
52,3
Mono and
disaccharides
75
14,3
19,1
Ballast substances
(hemicellulose and
cellulose)
25
19,7
78,8
Volume 02 Issue 04-2022
37
International Journal of Advance Scientific Research
(ISSN
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2750-1396)
VOLUME
02
I
SSUE
04
Pages:
34-42
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
Consumption of 500 g of the above bread satisfies
the div's need for starch and dextrin by 52.3%,
mono and disaccharides by 19.1%, and ballast by
78.8%. The higher the consumption of dairy
products, the greater the need for sugar [32-35].
Satisfaction of the needs of the human div for
organic acids in bread products. Organic acids
activate the digestive system, lower the pH of the
environment and help to change the microflora in
a way that is suitable for these organs. If a person
consumes 500 grams of bread a day, his acid
needs will be met by 54.2%. As you can see, bread
is very important in this regard [36-39].
The fats in bread meet the needs of the human
div. When fats (lipids) are oxidized in the div,
they release the most energy from nutrients. They
are part of tissues and cells, including nerve
tissue. Fats are solvents for vitamins A and D,
which help digest them. Fats contain unsaturated
fatty acids, phospholipids and other biologically
active substances.
The average daily requirement of adult human
fats, which are high in unsaturated fatty acids and
phosphatides, is that the amount of these
substances contained in the above-mentioned
500 g of bread products and the amount of these
substances are not sufficient to meet human
needs. are given in the data table [40-41].
By consuming 500 g of the above-mentioned
bread varieties, the div: needs fats by 15.0%,
vegetable oils by 60.0%, unsaturated fatty acids
by 66.6%, and phosphatides while it satisfies 15.6
per cent.
Table 2. The fats in bread meet the needs of the human div
Nutrients
Average daily
requirement, g.
Contains 500 g of
bakery products g.
Satisfaction of
human needs,
percentage (%)
Oils
90
13,5
15,0
Vegetable oils
22,5
13,5
60,0
Highly unsaturated
fatty acids
4
2,67
66,7
Phosphatides
5
0,78
15,6
The functions of minerals vary. Calcium,
phosphate and magnesium maintain the normal
state and function of the skeleton; fluoride helps
ensure tooth enamel is resistant to caries; iron
and copper act as oxygen carriers; sodium and
potassium
maintain
a
normal
osmotic
environment in blood cells; chlorine is involved in
the formation of gastric juices necessary for the
digestion of food; cobalamin is a component of
vitamin B12 Iodine deficiency in water and food
leads to ringworm disease [42-44].
Important minerals include calcium, phosphorus,
and magnesium, which enter the div through
Volume 02 Issue 04-2022
38
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
34-42
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
food and keep bones in good condition, while
iron, which is part of haemoglobin, plays an
important role in blood circulation. Insufficient
intake of iron and deficiency of this substance in
the div can lead to anaemia. Iron also plays an
important role in the oxidative processes that
provide energy to the div.
If a person does not get enough nutrition and is
not supported by minerals, it will definitely affect
his health and mood. Children, as well as pregnant
women and women of childbearing age, need 3-5
times more iron than men [45-47].
We eat bread every day, and nothing else can
replace it; we love obi bread, shirmoy bread,
sweet cakes, greasy patties or pancakes, snails,
various pastries and sweets, pryaniks, biscuits.
They decorate our table every day, enriching our
bodies with many useful and necessary
substances.
Why is flour enriched? The fact is that we eat
bread every day and several times. This is
because our div needs to get enough vitamins
and iron every day [48].
In our country, great attention is paid to the
enrichment of flour, bread with iron, medicinal
folic acid, various trace elements, and, ultimately,
to the protection of the entire population, or more
precisely, all mothers and children from anaemia
[44-49].
At present, the country pays constant attention to
improving the quality of flour and bakery
products, enriching them with additional
micronutrients that are useful for humans. In
particular, in order to ensure the health of the
population, prevent iron deficiency in children
and women, as well as to prevent anaemia, the
first-grade flour produced in the mills of the
enterprises of the system is enriched with
complete mineral-vitamin mixtures.
Today, basically, 1 ton is 120 gr. vitamin-mineral
compounds are added. The mixture contains
various trace elements and 4 types of vitamins.
The mixture contains niacin, riboflavin, thiamine,
folic acid, as well as trace elements of iron and
zinc. This helps to replenish the vitamins lost
during wheat processing.
There are many options for enriching bread
products with micronutrients in the world
market today, and it is important that each
manufacturer offers its customers a tasty and
healthy product, using the suggestions of foreign
manufacturers.
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I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
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