Preliminary studies regarding the manufacturing of bread products with healthy effects

The aim of the study is obtaining bread which through bioactive preventive compounds presented in different grits improves nutritional and healthy effects of bakery products. There were tested two kinds of grits: Silybum Marianum and flax grits, provided by Hofigal Export-Import SA (from its own eco agriculture). Silybum Marianum (or milk thistle) grit is rich in substances with antioxidant activity, vitamins and minerals. Besides the nutritional value, it has multiple actions, like liver-protective and liver-regenerative. Silybum Marianum contains almost 70% silymarin, a mixture of flavonolignans, which is one of the most potent liver-protecting substances known. It was demonstrated (Gilmiiarov et al., 1998) that the addition of this grit to bread products has beneficial effects over human health, such as increasing internal protection resources, capacity for work and vital activity. The flax seeds are high content in omega-3 fatty acids and lignans, two compounds which are supposed to be good for health. Also, it presents important nutritional qualities: contains vitamins A, B, D, E, carotene, lecitin, minerals and aminoacids. The content of proteins and flavones in the case of Silybum Marianum grit used, were 22.06%, respectively 0.26%, and for the flax grit used 36.54%, respectively 0.06%. In this experiment, the grits have been added into the raw white flour in the following percentages: 3%, 5%, respectively 10% towards flour. The other ingredients used were salt, yeast and water, the technological process being a direct one. The breads have been analyzed according to their physical-chemical parameters, like porosity, elasticity, acidity, humidity and content of crude fiber. Based on organoleptic tests, the optimal percentage of the grits into the bread is considered 5%. Keywords: Silybum Marianum , flax, bread Reference: E.M. Gilmiiarov, V.M. Radomskaia, I.G. Kretova, L.N. Vinogradova, A.V. Babichev, L.A. Ponomareva, L.N. Samykina, I.V. Sheshunov, 1998, Vopr Pitan., 3, 33-35