Abstract:
Practical Scientific Institute of Horticulture and Food Technology performs activities to
implement the National Programme 2012 on approval of measures to reduce diseases caused by
deficiency of iron and folic acid. There were developed two groups of vitamin and mineral complexes
for fortification of the superior quality wheat flour in the Laboratory of Functional Foods: I type -
complexes of vitamins and minerals including iron in its various forms with vitamins (B1, B2, B6,
B9, PP) and type II - iron complexes including its various forms and folic acid (B9).
Under industrial conditions fortified flour was prepared and analyzed for the establishment of shelf
life and quality parameters. Tasting industrial bakery samples made from fortified wheat flour and
regular flour mentioned the identity of organoleptic characteristics, including appearance (shape, size
and color) pulp status, taste and smell. Consumption of 250 g bread made from superior quality wheat
flour additionally fortified, will allow to meet the daily needs of vitamins in human nutrition up to
30% and of iron up to 40%.