Grain bread: nutritional value, quality assessment and assortment

Abstract

Grain bread has a high nutritional and biological value, is rich in vitamins of B and E groups, phosphorus, chlorine, sodium, potassium, iron, zinc, manganese, as well as an essential amino acid — leucine. Compared to regular bread, cereal bread contains more fiber. Grain bread is popular not only in Russia, but also in other countries such as France, Sweden, Germany and the USA. The analysis of the assortment of grain bread in the “VkusVill” trading network has been carried out, since this network specializes in the sale of products for proper, healthy nutrition. 5 commodity items of the assortment of grain bread of the own brand “VkusVill” were considered. Their composition, nutritional value, as well as the price range were studied. When carrying out an organoleptic assessment of bread samples, 3 samples were selected: borodinsky dark rye bread “Khlebny Dom” as a control sample, and two grain breads of the brands “VkusVill” and “Fazer”. As a result of the organoleptic assessment, it was found that all bread samples meet the requirements of regulatory and technical documentation for organoleptic properties, as well as the requirements for food labeling.