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volume 4, issue 5, 2025
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VITAMINS IN BAKERY PRODUCTS. MINERALS IN 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:
Bread, daily consumption, carbohydrates, proteins, vitamins, minerals, fermentation.
Bread has long been known as a nutritious and biologically active food in human history. It is
rich in many substances necessary for the human div - carbohydrates, proteins, fats, as well as
vitamins and minerals. Especially in today's era, when the principles of healthy eating are
developing, the nutritional value of bread products, in particular the content and absorption of
biologically active substances, has become the main focus of modern technologies.
Figure 1.
Vitamins in bread
The vitamins in bread products are mainly represented by B vitamins. These are B1 (thiamine),
B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B9 (folic acid) and PP
(nicotinic acid), which are concentrated in the outer layer of the grain, especially in the bran and
seed embryo. Since these layers are removed in the preparation of high-grade, that is, highly
refined flours, the amount of vitamins is sharply reduced. Therefore, whole grain, bran or
additionally enriched bread products are among the products with high biological value.
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Thiamine (B1) regulates carbohydrate metabolism in the div and plays an important role in the
functioning of the central nervous system. B1 deficiency leads to heart rhythm disorders, fatigue,
memory impairment and a disease known as "beriberi". Riboflavin (B2) contributes to the
healthy functioning of the skin, eyes, nerves and liver. Niacin (B3) is directly involved in the
production of energy in cells, is important in the div's regeneration processes, in particular, in
wound healing, hormone synthesis and cholesterol regulation. Folic acid (B9) is especially
important for pregnant women - it is necessary for the proper formation of the fetus's nervous
system. B6 (pyridoxine) is involved in metabolism, in particular, accelerates the absorption of
proteins. The presence of these vitamins in bread indicates their great value not only in nutrition,
but also as a functional food. Vitamin E (tocopherol) has antioxidant properties, protects cells
from free radicals, improves oxygen delivery in the blood. Vitamin E is more abundant in fatty
bakery products (buns, breads with additives). Today, vitamins D, A, and K are also artificially
added to some bakery products, increasing their dietary and therapeutic value.
In terms of mineral content, bread is a very important food. It is rich in elements necessary for
the div, such as iron (Fe), zinc (Zn), magnesium (Mg), calcium (Ca), phosphorus (P), selenium
(Se), copper (Cu). For example, 100 grams of whole grain bread contains an average of 3–4 mg
of iron, 30–50 mg of magnesium, 25–40 mg of calcium, and 2–4 mg of zinc. Their amounts vary
depending on the type of flour, which part of the grain is used, and the preparation technology.
Iron is involved in the synthesis of hemoglobin and provides oxygen transport. Iron deficiency,
especially in women and children, leads to anemia. Therefore, many countries are pursuing a
policy of mandatory enrichment of bakery products with iron. In Uzbekistan, the Ministry of
Health and the Sanitary and Epidemiological Service have also recommended bread enriched
with iron and folic acid.
Magnesium is necessary for muscle and heart function, increases stress tolerance. Zinc
strengthens immunity, accelerates wound healing. Selenium protects the div from oxidative
stress and is an important element of the antioxidant system. Selenium deficiency increases the
risk of cardiovascular, thyroid and cancer diseases. Therefore, bakery products enriched with
selenium are recommended as a biological protective agent.
During the fermentation process, these vitamins and minerals are converted into a form that is
more easily absorbed by the div. This property is especially strong in naturally fermented
breads, where enzymes and bacteria break down phytic acid, which “liberates” salts that were
previously bound to minerals in the flour and were not absorbed. As a result, for example, the
absorption of iron increases by 2 times, and that of calcium by 1.8 times. These breads can be
considered biologically activated foods.
The 2020 FAO (Food and Agriculture Organization of the United Nations) report notes that the
risk of cardiovascular disease, type 2 diabetes, osteoporosis, and obesity in people who regularly
consume whole grain bread products has decreased by 20–40%. This is due to the regular intake
of biologically active vitamins and minerals through grain products. Today, fortified bread is
considered an important solution in the world not only for disease prevention, but also in terms
of economic efficiency. In the USA, Canada, Australia, India, and China, such products are
controlled by the state and widely distributed to the population. In particular, special types of
bread produced for pregnant women, growing children, the elderly, and diabetics have become
an integral part of official health policy.
The vitamins and minerals contained in bread products allow them to be valued not only as
nutritious, but also as a preventive and therapeutic tool. At the current stage of food technology
development, bread production is being adjusted not only to energy value, but also to biological
value, functional effect and individual nutritional needs. High-quality, whole-grain, fermented
and vitamin-mineral enriched bakery products are becoming an integral part of a healthy lifestyle.
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Scheme 1.
Average amount of vitamins and minerals
Bakery products are a very important food source not only for energy, but also biologically. In
particular, due to the vitamins and minerals they contain, they become a functional product that
supports health in everyday life, and in some cases also serves as a therapeutic agent. The
presented graph depicts the average amount of B vitamins and important minerals most
commonly found in bakery products, each of which is involved in important biological processes
in the div. For example, 100 grams of bakery products contain an average of 0.4 mg of vitamin
B1 (thiamine), which is mainly necessary for the nervous system and carbohydrate metabolism.
B1 deficiency can lead to fatigue, weakness, and heart rhythm disorders. Vitamin B2 (riboflavin)
is around 0.2 mg, which supports the functioning of the skin, eyes, and liver. Vitamin B3 (niacin)
is present in a relatively high amount — around 4.5 mg, which controls the intracellular energy
production system. B6 (pyridoxine) is involved in protein metabolism, the immune system and
hemoglobin synthesis. Folic acid (B9) is present in an average of 35 micrograms per 100 grams
of bread, which plays an important role in the proper formation of the embryonic nervous system,
blood formation and cell division during pregnancy. Bread is also rich in minerals such as iron,
magnesium, calcium and zinc. The average iron content is 3.5 mg, which plays a key role in
hemoglobin synthesis, oxygen transport and strengthening the immune system. Iron deficiency is
a common problem, especially for women, children and pregnant women, and iron-rich bread
products directly help solve this problem. Magnesium is an important substance for the heart,
nervous system, muscle function and stress tolerance; its amount is on average 30 mg. Calcium
is necessary for bones and teeth, and is found in up to 25 mg per 100 grams of bread. Zinc (Zn)
is a microelement that boosts immunity, helps with wound healing, and ensures hormonal
balance. Its average amount is 2.5 mg.
Based on the infographic, it can be seen that bakery products, especially whole grain or enriched
types, serve as a natural source of many biologically active substances for the div. Breads with
such a composition actively help prevent many conditions, such as cardiovascular diseases,
anemia, osteoporosis, complications during pregnancy, and immunodeficiency. During the
fermentation process, these vitamins and minerals are converted into a form that is better
absorbed by the div, which further increases their benefits.
The vitamins and minerals contained in bakery products determine not only their nutritional
value, but also the level of health benefits. Choosing quality bread is not just a matter of food,
but also a conscious choice aimed at maintaining the div in balance, prevention, and improving
the quality of life.
References.
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1. Saidov A. “Management of fermentation processes in bakery products” – International
conference “Technological innovations”, 2020.
2. Rustamov F. “Ways to increase the energy efficiency of bakery products” – Scientific
publication of the Academy of Sciences of Uzbekistan, 2019.
3. Mamatkulov J. “Food safety and development of the bakery industry” – International
conference “Modern agriculture and food technologies”, 2021.
4. Asqarov R. “Innovations in the food industry” – Tashkent: Science, 2020.
5. Nazarov E. “Quality control of bakery and confectionery products” – Tashkent: Innovative
Technologies, 2021.
