A Study on the Advisability of the Use of Coconut Oil in Bakery Products

Abstract

The main objective is to capitalize on the use of coconut oil and improve edible products in terms of nutrient value. The experimental research aims to establish how this component reacts and how it influences certain technological processes in the breadmaking industry. The purpose of this paper is to establish the quantity of the main nutrients contained in this kind of products and at the same time to create products intended for a certain category of consumers. Even if it is recommended to reduce bread consumption, this sort of bakery products are holding one of the top positions in everyday nutrition and for some people they are indispensable. Therefore, in order to bring a contribution of sustenances and fibres that are frequently missing from products, we decided to add coconut oil.