Effect of different iron compounds on wheat and gluten-free breads

dc.contributor.author	Kiskini, A	en
dc.contributor.author	Kapsokefalou, M	en
dc.contributor.author	Yanniotis, S	en
dc.contributor.author	Mandala, I	en
dc.date.accessioned	2014-06-06T06:50:15Z
dc.date.available	2014-06-06T06:50:15Z
dc.date.issued	2010	en
dc.identifier.issn	00225142	en
dc.identifier.uri	http://dx.doi.org/10.1002/jsfa.3927	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5003
dc.subject	Gluten-free	en
dc.subject	Iron fortification	en
dc.subject	Physical properties	en
dc.subject	Sensory characteristics	en
dc.subject.other	gluten	en
dc.subject.other	article	en
dc.subject.other	bread	en
dc.subject.other	chemistry	en
dc.subject.other	diet supplementation	en
dc.subject.other	food handling	en
dc.subject.other	human	en
dc.subject.other	iron intake	en
dc.subject.other	microcapsule	en
dc.subject.other	odor	en
dc.subject.other	sensation	en
dc.subject.other	solubility	en
dc.subject.other	standard	en
dc.subject.other	taste	en
dc.subject.other	wheat	en
dc.subject.other	Bread	en
dc.subject.other	Capsules	en
dc.subject.other	Food Technology	en
dc.subject.other	Food, Fortified	en
dc.subject.other	Glutens	en
dc.subject.other	Humans	en
dc.subject.other	Iron, Dietary	en
dc.subject.other	Odors	en
dc.subject.other	Sensation	en
dc.subject.other	Solubility	en
dc.subject.other	Taste	en
dc.subject.other	Triticum	en
dc.subject.other	Triticum aestivum	en
dc.title	Effect of different iron compounds on wheat and gluten-free breads	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/jsfa.3927	en
heal.publicationDate	2010	en
heal.abstract	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 towheat breads. The choice of the appropriate iron compound which will not cause adverse quality changes is still a challenge. © 2010 Society of Chemical Industry.	en
heal.journalName	Journal of the Science of Food and Agriculture	en
dc.identifier.issue	7	en
dc.identifier.volume	90	en
dc.identifier.doi	10.1002/jsfa.3927	en
dc.identifier.spage	1136	en
dc.identifier.epage	1145	en