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For the last twenty years we have witnessed a significant increase of an assortment of bakery products at Croatian market. Some of these products have been ascribed high biological value and beneficial influence on human health. The existing regulations prescribe a small number of quality parameters for the final products. As regards the basic bread types, the rules refer only to sensory properties, water content and sourness. The aim of this paper was to compare some quality parameters (water content, ash, fibers, proteins, fats and carbohydrates) of the most common bread types in Slavonia. The following bread types were analysed: white bread (from flour T-500), half-white bread (flour T-800 and T-850), corn bread, rye bread, wholemeal bread and "Bakin" (Grandmother's) bread, 59 samples in total. The samples were obtained from small producers, and the names were taken from the sample documentation. The examined bread samples differed in the ash content (p |
