摘要：This study was conducted on 33 bread samples taken from Ankara province. Ash, moisture, fat and nitrogen determinations were analyzed on double or triple samples taken from the breads. Protein amounts were determined by multiplying the nitrogen amounts obtained from the analysis by the recommended coefficients. Carbohydrate and energy values were found by calculation. No significant difference were observed between the protein contents of 5 different groups of bread: white (WB), whole grain (GB), wheat bran (BB), oat (OB), rye ( RB ) (p>0.05). Breads in the BB group have the lowest fat values and the difference between this group and OB and GB groups were found to be significant (p<0.05). Ash contents of breads in the GB and BB groups were significantly higher than the WB group (p<0.05). Results show that there are losses in the flour used in white bread during milling process. Whole, bran, oat, rye breads are better alternatives when compared to white bread because of dietary fiber contents and types and positive effects on health.
