Abstract
It is well known that the enrichment of calcium to bread is important to the nutrition of school children, although there have been few reports on the effect of calcium on the bread quality.
In this view, experiments were performed to study how cal cium affected therheol ogical properties and fermentation of dough.
As a conclusion, it was confirmed that the enrichment of calci um carbonate alittle lowered the quality of dough when the amount exceeded 1% on the weight offlour, while it gava practically no influence in case of 0.5%.
