Quality assessment of the bakery products enriched with calcium

Abstract

In this work were analysed the bakery products enriched with calcium salts. Elaboration of the enrichment procedure of these products, requires the study of the mutual influence of the food constituents, of the food aditive (organic and nonorganic salts), and the procedure by which these products were made (biphase or monophase method). In this study the bioavailability of the calcium in the final product by in vitro method was determined.