Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/330066
Type: Artigo
Title: Mineral Bioaccessibility In French Breads Fortified With Different Forms Iron And Its Effects On Rheological And Technological Parameters
Author: Rebellato
Ana Paula; Lima
Jessica Castro; Siqueira Silva
Joyce Grazielle; Steel
Caroline Joy; Lima Pallone
Juliana Azevedo
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. (C) 2017 Elsevier Ltd. All rights reserved.
Subject: Wheat Flour
Quality
In Vitro Methods
Minerals
Editor: Academic Press Ltd- Elsevier Science Ltd
London
Rights: fechado
Identifier DOI: 10.1016/j.jcs.2017.01.020
Address: http://www.sciencedirect.com/science/article/pii/S0733521017301005
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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