Bread from bake-off technology. Preliminary study of accessibility and composition

Aim
The aim of study was to analyze the assortment of bake-off bread in selected supermarkets and discount stores and preliminary assessment of safety of consuming bake-off products, especially in terms of pediatric.

Material and methods
The availability of bake-off bread in selected supermarkets and discount stores was assessed. Bread composition, food additives and mixes for bakery products were analyzed.

Results
A total of 277 bake-off products were analyzed. 84.8% of the assortment was produced by combined use of 29 food additives. The most commonly food additives were pH control agents (60.4%) and emulsińers (19.5%). Starch, gluten, sugar, glucose, rapeseed oil and mixes for bakery applying were also reported.

Conclusions
Widespread use of food additives in bake-off technology can be the reason of food hypersensitivity in children with allergic diseases. Consumer education about reading the labels of food products and appropriateness of bread consumption produced without food additives is advisable.