The Bread is the most constantly present product of the daily human diet, providing the human organism with an important part of the substances necessary for its vital activity. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body, at tissues formation and to regulating different processes of the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume.
This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their rheological features, by adding apricots that successfully replace the dough strengthener and flavor substances, used in bakery. The following analysis were performed on bread, in this regard: sensorial, physio-chemical analysis and a series of rheological tests (compression tests) with 5%, 10% and 15% apricot addition, respectively.
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