摘要：It is very widespread the consumption of bread as a basic food component as a result of economic and habits in the nutrition of rapid-increasing population in our country. In our country the loosing bread reaches pretty big dimensions because of the fact that in our country the breads are insufficient as a quality of bread production depends on flour and the wheat. This must be supplied by biological reform and growing. In spite of the all efforts if the desired quality can not be supplied, additives must be used. Nowadays different additives are used in order to rise the nutrition value of bread, improve the appearance and texture, delay the staling and prevent the spoiling. The anthology of studies related to the subject has been done to be useful in point of preventing the loosing bread.
