Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters |
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| Institution: | 1. Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862, Campinas, São Paulo, Brazil;2. Department of Food Technology, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, São Paulo, Brazil;1. Erciyes University, Faculty of Science, Chemistry Department, TR 38039 Kayseri, Turkey;2. School of Geography, Earth and Environmental Sciences, Plymouth University, Drake Circus, Plymouth, Devon PL4 8AA, UK;1. Departamento de Biociências, Campus Baixada Santista, Universidade Federal de São Paulo, Rua Silva Jardim, 136, CEP 11015-020, Santos, SP, Brazil;2. Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo, Avenida Doutor Arnaldo, 715, CEP 01246-904, São Paulo, SP, Brazil;1. Young Researchers and Elites Club, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, Iran;2. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran |
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| Abstract: | The present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective’s forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality. |
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| Keywords: | Wheat flour Quality Minerals |
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