title: Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread.
abstract: This study aimed at investigating the effect of iron compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheological properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) were altered. However, producing roll breads fortified with different iron compounds was still possible. NaFeEDTA (ferric sodium ethylene diamine tetra acetic acid) proved to be the most effective iron compound in the fortification of WWF, since it presented the highest levels of solubility (44.80%) and dialysability (46.14%), followed by microencapsulated ferrous fumarate (FFm). On the other hand, the microencapsulated ferrous sulfate (FSm) and reduced iron presented the lowest solubility (5.40 and 18.30%, respectively) and dialysability (33.12 and 31.79%, respectively). Zn dialysis was positively influenced by NaFeEDTA, FSm, and ferrous fumarate. As for Ca, dialysis was positively influenced by FSm and negatively influenced by FFm. The data indicated that there is a competitive interaction for the absorption of these minerals in whole wheat roll breads, but all studied minerals can be considered bioaccessible.
authors.affiliation: Department of Food Science, School of Food Engineering, University of Campinas, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil.
authors.forename: Ana Paula
authors.initials: AP
authors.lastname: Rebellato
authors.affiliation: Department of Food Science, School of Food Engineering, University of Campinas, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil.
authors.forename: Jéssica
authors.initials: J
authors.lastname: Bussi
authors.affiliation: Department of Food Science, School of Food Engineering, University of Campinas, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil.
authors.forename: Joyce Grazielle Siqueira
authors.initials: JG
authors.lastname: Silva
authors.affiliation: Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany.
authors.forename: Ralf
authors.initials: R
authors.lastname: Greiner
authors.affiliation: Department of Food Technology, School of Food Engineering, University of Campinas, 80 Monteiro Lobato Street, 13083-862, Campinas, São Paulo, Brazil.
authors.forename: Caroline Joy
authors.initials: CJ
authors.lastname: Steel
authors.affiliation: Department of Food Science, School of Food Engineering, University of Campinas, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil. Electronic address: jpallone@unicamp.br.
authors.forename: Juliana Azevedo Lima
authors.initials: JA
authors.lastname: Pallone
mesh_terms: D001682:Biological Availability; D001939:Bread / Q000032:analysis*; D002118:Calcium / Q000032:analysis; D003956:Dialysis; D004492:Edetic Acid; D005290:Ferric Compounds; D005296:Ferrous Compounds; D005433:Flour / Q000032:analysis; D005511:Food Handling; D005527:Food, Fortified / Q000592:standards; D006801:Humans; D007501:Iron; D058085:Iron Compounds; D008903:Minerals; D012212:Rheology; D012995:Solubility; D014908:Triticum; D015032:Zinc / Q000032:analysis
chemical_list: D005290:Ferric Compounds; D005296:Ferrous Compounds; D058085:Iron Compounds; D008903:Minerals; C020748:ferrous sulfate; D004492:Edetic Acid; D007501:Iron; D015032:Zinc; C019179:Fe(III)-EDTA; C031621:ferrous fumarate; D002118:Calcium
keywords: In vitro methods; Minerals; Rheological properties; Roll bread; Whole wheat flour