摘要：In this paper are presented the results of performed researches for achieving of two bakery products fortified with iron: rolls with sun flower and sesame seeds and poppy sticks. As fortification agents, they were used ferrous sulfate, ferrous lactate and ferrous gluconate, and the fortification levels were 20 mg Fe/kg flour, 40 mg Fe/kg flour, 60 mg Fe/kg flour and 80 mg Fe/kg flour, respectively. Taking into consideration the phytase role into phytates hidrolysis and increasing of iron bioavailability in human body, in bakery products composition it was added standardized fungal phytase. Also, because ascorbic acid is a promoter of iron absorption in human body, it was used in the composition of bakery products fortified with iron. Bakery products fortified with iron were analysed from sensorial, physic-chemical and microbiological point of views. The used fortification agents do not modify product sensorial characteristics (appearance, colour, taste and smell), in comparison with control sample (bakery products, non-fortified with iron).
