The aim of the present study was the investigation of the influence of the bread making method on the iron bioavailability in the iron fortified bread. The enzymatic degradation of the phytates (InsP6) was studied within gastro-intestinal digestion conditions in vitro. The study of the iron bioavailability was drowning in vitro, according to the Monsen model, and in vivo on white laboratory rats. The study of the biochemical indices of the blood, collected from the laboratory animals, fed with fortified bread with 8 mg Fe/100 g product, made by the traditional method and by the lactic-acid fermentation method compared to the control group showed that iron intake plays conclusive role in animal nutrition. Thus, iron statute of both experimental groups, and especially iron reticence in the body, was essentially improved compared to the control group.
