The study looked at how adding certain minerals to bread and cookies affects their quality. They used different types of gluconates of iron, zinc, calcium, and magnesium for fortification. The minerals didn't change how the bread rose or tasted much, but they did make the bread slightly denser over time. The cookies didn't taste different with the minerals, except for the ones with zinc gluconate, which were liked more. Overall, adding these minerals didn't have a big impact on the bread and cookies, except for a slight change in texture and taste in some cases.