Abstract
Within nutritional food models, the role of carbohydrates is essential in understanding the evolution of non-communicable, diet-related diseases and in proposing effective interventions, and bakery products, especially bread, play a central role in this scenario, as they remain the staple foods of human nutrition, providing 70% of people's food. This research aims to evaluate the nutritional quality of bread and bakery products packaged and sold in the Republic of Moldova through the lens of nutritional and health claims. The product categories selected for the research included bread and bakery products with and without gluten, packaged and sold in markets in Chisinau. A total of 155 products were validated. The quality of local bread, packaged and sold in the Republic of Moldova, evaluated according to the nutritional and health claims, for the most part, falls into the categories of low-fat content, low saturated fat content, low sugar content. Still, it has significant deficiencies in regarding the fibre content, whose contribution to human health and well-being is proven. At the same time, the results obtained show that the insistence of research and efforts in the development of gluten-free products to improve nutritional aspects have yielded results. The results of the study could be applied to guide the formulation of dietary standards, improve labelling systems, and help consumers make informed choices about healthy foods. At the same time, nutrition assessment studies are needed through valid and effective assessment systems considering multidimensional indicators.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Clemente-Suárez, V.J., Mielgo-Ayuso, J., Martín-Rodríguez, A., Ramos-Campo, D.J., Redondo-Flórez, L., Tornero-Aguilera, J.F.: The burden of carbohydrates in health and disease. Nutrients 14, 3809 (2022). https://doi.org/10.3390/nu14183809
Chirsanova, A., et al.: Innovative Food Products. Zenodo (2021)
Aghalari, Z., Dahms, H.-U., Sillanpää, M.: Evaluation of nutrients in bread: a systematic review. J. Health Popul. Nutr. 41, 50 (2022). https://doi.org/10.1186/s41043-022-00329-3
Gasparre, N., Pasqualone, A., Mefleh, M., Boukid, F.: Nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb sold in the global market. Foods. 11, 4095 (2022). https://doi.org/10.3390/foods11244095
Drewnowski, A., et al.: A new carbohydrate food quality scoring system to reflect dietary guidelines: an expert panel report. Nutrients 14, 1485 (2022). https://doi.org/10.3390/nu14071485
Drewnowski, A., Maillot, M., Vieux, F.: Multiple metrics of carbohydrate quality place starchy vegetables alongside non-starchy vegetables, legumes, and whole fruit. Front. Nutr. 9, 867378 (2022). https://doi.org/10.3389/fnut.2022.867378
National Bureau of Statistics of the Republic of Moldova: Aspect of the standard of living of population of the Republic of Moldova (Results of the Household Budget Survey). (2021)
Trade: Romania’s per capita consumption of bread and bakery products at 88.57 kg in 2021. https://www.actmedia.eu/economic/trade-romania-s-per-capita-consumption-of-bread-and-bakery-products-at-88.57-kg-in-2021/98596 (2022)
The European Parliament and of the Council: Regulation (EC) no 1924/2006 on nutrition and health claims on food. https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:404:0009:0025:En:PDF#:~:text=This%20Regulation%20harmonises%20the%20provisions,high%20level%20of%20consumer%20protection (2006)
European Commission: Health Promotion and Disease Prevention Knowledge Gateway. Dietary Salt/Sodium. https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/dietary-saltsodium_en
European Union Law: Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=celex%3A32011R1169 (2011)
Parlamentul Republicii Moldova: Legea nr.LP279/2017 privind informarea consumatorului cu privire la produsele alimentare. https://www.legis.md/cautare/getResults?doc_id=136401&lang=ro (2017)
Al-sunaid, F.F., et al.: The influence of a gluten-free diet on health-related quality of life in individuals with celiac disease. BMC Gastroenterol. 21, 330 (2021). https://doi.org/10.1186/s12876-021-01908-0
Belorio, M., Gómez, M.: Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum. Foods. 9, 1548 (2020). https://doi.org/10.3390/foods9111548
Duodu, K.G., Taylor, J.R.N.: The quality of breads made with non-wheat flours. In: Breadmaking, pp. 754–782. Elsevier (2012)
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. 73, 154–159 (2018). https://doi.org/10.1007/s11130-018-0662-5
Siminiuc, R., Țurcanu, D.: Certain aspects of nutritional security of people with Gluten-related disorders. FNS. 11, 1012–1031 (2020). https://doi.org/10.4236/fns.2020.1111072
Siminiuc, R., Ṭurcanu, D.: Food security of people with celiac disease in the Republic of Moldova through prism of public policies. Front. Public Health. 10, 961827 (2022). https://doi.org/10.3389/fpubh.2022.961827
Siminiuc, R., Cosciug, L., Grosu, C., Gutium, O.: Influența gumei de xantan și amidonului asupra volumului aluatului aglutenic de panificație din făină de soriz. Presented at the Modern Technologies, in the Food Industry, Chisinau, Technical University of Moldova, Republic of Moldova (2016)
Siminiuc, R., Țurcanu, D.: Technological approaches applied in the design of gluten-free bakery products. Czech J. Food Sci. (2023). https://doi.org/10.17221/180/2022-CJFS
Wang, P., Huang, J., Sun, J., Liu, R., Jiang, T., Sun, G.: Evaluating the nutritional properties of food: a scoping review. Nutrients 14, 2352 (2022). https://doi.org/10.3390/nu14112352
Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., Te Morenga, L.: Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. The Lancet. 393, 434–445 (2019). https://doi.org/10.1016/S0140-6736(18)31809-9
EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA): Scientific Opinion on principles for deriving and applying Dietary Reference Values. EFS2. 8, (2010). https://doi.org/10.2903/j.efsa.2010.1458
World Health Organization: Guideline: sodium intake for adults and children. World Health Organization, Geneva (2012)
European Commission: EU Salt Reduction Framework. Survey on Members States. https://www.aesan.gob.es/AECOSAN/docs/documentos/nutricion/observatorio/encuesta_estados_miembros_sal.pdf
Guvernul Republicii Moldova: HG nr.959 pentru modificarea HG nr. 596/2011 cu privire la aprobarea unor măsuri de eradicare a tulburărilor prin deficit de iod. https://www.legis.md/cautare/getResults?doc_id=134797&lang=ro (2022)
WHO Regional Office for the Eastern Mediterranean, Al Jawaldeh, A., Al-Khamaiseh, M.: Assessment of salt concentration in bread commonly consumed in the Eastern Mediterranean Region. East Mediterr Health J. 24, 18–24 (2018). https://doi.org/10.26719/2018.24.1.18
Acknowledgements
Research is carried out within the projects:
State Project 20.80009.5107.10. Personalized nutrition and intelligent technologies for my well-being.
Postdoctoral project: Contributions regarding the nutritional eradication of diseases associated with gluten consumption, no. 21.00208.5107.06 / PD.
Project on Issues of urgent interest: Exploratory analysis of food security in the Republic of Moldova based on nutritional and sustainable quality (CNuD) metrics of food products.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Ethics declarations
Conflict of Interest
The authors declare that they have no conflict of interest.
Rights and permissions
Copyright information
© 2024 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Siminiuc, R., Țurcanu, D., Siminiuc, S. (2024). Nutritional Quality of Bread and Bakery Products. In: Sontea, V., Tiginyanu, I., Railean, S. (eds) 6th International Conference on Nanotechnologies and Biomedical Engineering. ICNBME 2023. IFMBE Proceedings, vol 91. Springer, Cham. https://doi.org/10.1007/978-3-031-42775-6_54
Download citation
DOI: https://doi.org/10.1007/978-3-031-42775-6_54
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-42774-9
Online ISBN: 978-3-031-42775-6
eBook Packages: EngineeringEngineering (R0)