Approaches to the Algorithm of Analyzing the Results of Laboratory Testing of Micro- and Macronutrient Content of Bakery Products: Part 2

Introduction: Obtaining correct data on the chemical composition of food products is required for solving different problems, including those related to human health. It is important not only to organize the process of collecting sufficient data, but also to develop an analytical algorithm that considers different periods of data collection and types of foods.

Objective: To test and adjust the algorithm for obtaining statistically correct values of average concentrations and variability of the main micro- and macronutrients in bakery products.

Materials and methods: In order to test and then improve the algorithm, we used the results of laboratory testing of bakery products collected within the framework of the Federal Project on Public Health Strengthening in 2020–2021 by the laboratories of the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing (Rospotrebnadzor).

Results: An increase in the sample size made it possible to identify new groups of bakery products. At the same time, the data of the sample combined over two years demonstrated the best convergence. The sodium content was determined as an additional clustering feature. The implementation of the algorithm on the pooled data enabled further reduction of the coefficient of variability.

Conclusion: Sequential processing of laboratory test results using the developed algorithm allowed us to update information on the chemical composition of bread currently sold by retailers and determine the presence of products that are critical in terms of their sodium content. It is of interest to expand capabilities of the algorithm in terms of automating the selection of priority indicators for clustering and, as a result, the possibility of processing similar data arrays.

1. Edwards WP, ed. The Science of Bakery Products. Royal Society of Chemistry; 2007.

2. Belitz HD, Grosch W, Schieberle P. Food Chemistry. 3rd ed. Berlin: Springer-Verlag; 2004. doi: 10.1007/978-3-662-07279-0

3. Giannou V, Kessoglou V, Tzia C. Quality and safety characteristics of bread made from frozen dough. Trends Food Sci Technol. 2003;14(3):99-108. doi: 10.1016/S0924-2244(02)00278-9

4. Sarac I, Butnariu M. Food pyramid – The principles of a balanced diet. Int J Nutr Pharmacol Neurol Dis. 2020;5(2):24. doi: 10.14302/ issn.2379-7835.ijn-20-3199

5. Hussein NM. Studies on improving the nutritional value of some types of bread. PhD thesis. Cairo-University, Egypt; 2001.

6. Andrikopoulos N. Food Analysis, Methodology-Organology Theory and Laboratory Exercises. Athens: Bistikea Publications; 2010.

7. Bushuk W. Rye: Production, Chemistry, and Technology. 2nd ed. St. Paul, Minnesota: American Association of Cereal Chemists; 2001.

8. Pareyt B, Delcour JA. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Crit Rev Food Sci Nutr. 2008;48(9):824839. doi: 10.1080/10408390701719223

9. Gupta M, Bawa AS, Semwal AD. Effect of barley flour blending on functional, baking and organoleptic characteristics of high-fiber rusks. J Food Process Preserv. 2011;35(1):46-63. doi: 10.1111/j.1745-4549.2009.00446.x

10. Velu V, Nagender A, Prabhakara Rao PG, Rao DG. Dry milling characteristics of microwave dried maize grains (Zea mays L.). J Food Eng. 2006;74(1):30-36. doi: 10.1016/j.jfoodeng.2005.02.014

11. Bean SR, Bietz JA, Lookhart GL. High-performance capillary electrophoresis of cereal proteins. J Chromatogr A. 1998;814(12):25-41. doi: 10.1016/S0021-9673(98)00437-3

12. Koryachkina SYa, Osipova TA, Khmeleva EV. [Improvement of Technologies of Bakery Products, Confectionery and Pasta of Functional Purpose: A monograph.] Oryol: Gosuniversitet – UNPK Publ.; 2012. (In Russ.)

13. Belyaev AG, Kovaleva AE, Pyanikova EA, Kaluzhskikh AG. Study of the macroelement composition of bakery products enriched with narrow-leaved fireweed products using scanning electron microscopy. Tekhnologii Pishchevoy i Pererabatyvayushchey Promyshlennosti APK – Produkty Zdorovogo Pitaniya. 2019;(3(29)):18-26. (In Russ.)

14. Chirsanova A, Capcanari T, Gîncu E. Jerusalem artichoke (Helianthus Tuberosus) flour impact on bread quality. J Eng Sci. 2021;28(1):131-143. doi: 10.52326/jes.utm.2021.28(1).14

15. Alian AM, Abdel-latif AR, Yaseen AAE. Chemical and biological evaluation of wholemeal wheat bread. Egypt J Food Sci. 2001;25(1):121-138. https://doi.org/10.35627/2219-5238/2023-31-1-53-59 Original Research Article

16. Demirözü B, Saldamli I, Gürsel B, Uçak A, Çetinyokuş F, Yüzbaşi N. Determination of some metals which are important for food quality control in bread. J Cereal Sci. 2003;37(2):171-177. doi: 10.1006/jcrs.2002.0491.

17. Dewettinck K, Van Bockstaele F, Kühne B, Van de Walle D, Courtens TM, Gellynck X. Nutritional value of bread: Influence of processing, food interaction and consumer perception. J Cereal Sci. 2008;48(2):243-257. doi: 10.1016/j.jcs.2008.01.003

18. Han HM, Koh BK. Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids. J Sci Food Agric. 2011;91(4):604-608. doi: 10.1002/jsfa.4188

19. Vaher M, Matso K, Levandi T, Helmja K, Kaljurand M. Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Proc Chem. 2010;2(1):76–82. doi: 10.1016/j.proche.2009.12.013

20. Friedman M, Finot PA. Improvement in the nutritional quality of bread. Adv Exp Med Biol. 1991;289:415-445. doi: 10.1007/9781-4899-2626-5_30

21. Ismail T, Akhtar S, Riaz M, Ismail A. Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. Int J Food Sci Nutr. 2014;65(6):661-616. doi: 10.3109/09637486.2014.908170

22. Raczyk M, Kruszewski B, Michałowska D. Effect of coconut and chestnut flour supplementations on texture, nutritional and sensory properties of baked wheat based bread. Molecules. 2021;26(15):4641. doi: 10.3390/molecules26154641

23. Saad SS, Elmabsout AA, Alshukri A, et al. Approximate composition analysis and nutritive values of different varieties of edible seeds. Asian J Med Sci. 2021;12(6):101-108. doi: 10.3126/ajms.v12i6.33792

24. Salama NA, Alian AM, Abd-El-Lateef AR, Shouk AA. Effect of some improvers on the nutritional components and in vitro digestibility of Egyptian balady bread. Egypt J Food Sci. 1992;20:135-146.

25. Bibiana I, Grace N, Julius A. Quality evaluation of composite bread produced from wheat, maize and orange fleshed sweet potato flours. Am J Food Sci Technol. 2014;2(4):109-115. doi: 10.12691/ajfst-2-4-1

26. Ak B, Avşaroğlu E, Işık O, et al. Nutritional and physicochemical characteristics of bread enriched with microalgae Spirulina platensis. Int J Eng Res Appl. 2016;6(12 Pt 4):30-38.

27. Kulp K, ed. Handbook of Cereal Science and Technology, Revised and Expanded. 2nd ed. CRC Press; 2000. doi: 10.1201/9781420027228

28. Morreale F, Angelino D, Pellegrini N. Designing a score-based method for the evaluation of the nutritional quality of the gluten-free bakery products and their gluten-containing counterparts. Plant Foods Hum Nutr. 2018;73(2):154-159. doi: 10.1007/s11130-018-0662-5

29. Lockyer S, Spiro A. The role of bread in the UK diet: An update. Nutr Bull. 2020;45(2):133-164. doi: 10.1111/nbu.12435

30. Bati A. The role of bread in Hungarian diet today. Acta Ethnogr Hung. 2012;57(2):253-261. doi: 10.1556/AEthn.57.2012.2.3

31. Shcherbakov GD, Bessonov VV. Approaches to the algorithm of analyzing the results of laboratory testing of microand macronutrient content of bakery products: Part 1. Zdorov'e Naseleniya i Sreda Obitaniya. 2022;30(4):44-53. (In Russ.) doi: 10.35627/2219-5238/2022-30-4-44-53

32. Shcherbakov GD, Bessonov VV. Algorithm for analyzing the results of laboratory testing of microand macronutrient composition of milk. Zdorov'e Naseleniya i Sreda Obitaniya. 2022;30(8):64-72. (In Russ.) doi: 10.35627/2219-5238/202230-8-64-72