NUTRITIONAL VALUE AND MICROBIOLOGICAL QUALITY OF VARIOUS TYPES OF BREAD

For centuries, bread has been the world population's basic alimentary item. It is a bakery product made from the dough that has undergone the process of kneading, shaping, fermentation and baking. The purpose of this work is to determine the nutritional values and the microbiological quality of bread made from different types of flour. Energy value of bread was calculated based on the content of carbohydrates, proteins and fats. Microbiological quality control included bacteria that cause food spoilage, namely Salmonella spp., Listeria monocytogenes, Enteriobacteriaceae, Bacillus cereus, as well as molds and yeasts. The results of examining the energy value parameters, which are presented in our work, are in accordance with the Regulations concerning methods of physical and chemical analysis for testing quality control of grains, mill and bakery products, pasta and quickfrozen dough products. All tested microbiological parameters of white and wholemeal bread, as well as buckwheat and rye flour bread, were within the acceptable values, while corn flour bread had a slightly higher content of yeasts and molds than the prescribed standard.