摘要：Pastries and desserts that is an important place in Turkish cuisine have variety too much according to the designs and cooking materials. This research planned and carried out (1) to analyze the amount of protein, fat, moisture and ash and determine to energy values; (2) to determine the places of in the food change lists of the some bakery products consumed by Turkish people frequently. To this purpose, this research was conducted on total 89 pieces consisting of the salty dry pastries, sweet dry pastries, patty, cake and desserts whose production is in the 4 large patisseries located in Ankara. Functional product development efforts in collaboration with food industry and health care professionals should be done related to compositions of these kind products in order to make to bring them healthier.
