Premium
Iron availability from bread—traditional versus Chorleywood
Author(s) -
FairweatherTait Susan J.,
Symss Lisa L.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740380113
Subject(s) - food science , fermentation , chemistry , significant difference , mathematics , statistics
The effect of two different baking procedures, traditional long fermentation and the Chorleywood process, on iron availability from white bread was measured in rats using 59 Fe as an extrinsic label and whole‐body counting. There was no significant difference in Fe absorption between the two breads; the availability of added Fe (reduced Fe powder) was similar to that of FeSO 4 .