Effect of different iron compounds on wheat and gluten-free breads.
BACKGROUND
Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or gluten-free) were varied in order to investigate the effect of iron and gluten on the product characteristics.


RESULTS
The effect of iron on the quality characteristics of the breads investigated depended on iron type, but not on iron solubility. Colour, crust firmness, specific volume, cell number and uniformity as well as aroma were the attributes that were mainly affected in iron-enriched wheat bread. In some cases, specific volume was 30% lower than that of the control sample, while cell uniformity was significantly lower, as low as 50% of the control sample in some fortified samples. In gluten-free breads, differences between unfortified and fortified samples included colour, crust firmness, cell number, 'moisture' odour, metallic taste and stickiness. In some cases, the sensory scores were better for fortified samples.


CONCLUSIONS
Differences due to iron fortification were less pronounced in gluten-free compared to wheat breads. The choice of the appropriate iron compound which will not cause adverse quality changes is still a challenge.
Kiskini
Alexandra
A
Laboratory of Engineering, Processing and Preservation of Foods, Agricultural University of Athens, Department of Food Science and Technology, 75 Iera Odos, 11855 Votanikos, Athens, Greece.
Kapsokefalou
Maria
M
Yanniotis
Stavros
S
Mandala
Ioanna
I
D001939:Bread / Q000592:standards; D002214:Capsules; D005524:Food Technology; D005527:Food, Fortified / Q000592:standards; D005983:Glutens; D006801:Humans; D019266:Iron, Dietary; D009812:Odorants; D012677:Sensation; D012995:Solubility; D013649:Taste; D014908:Triticum / Q000737:chemistry
D002214:Capsules; D019266:Iron, Dietary; D005983:Glutens