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Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors
Author(s) -
LazoVélez Marco A.,
ChávezSantoscoy Alejandra,
SernaSaldivar Sergio O.
Publication year - 2014
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-05-14-0110-rw
Subject(s) - leavening agent , bioavailability , food science , selenium , chemistry , wheat flour , yeast , population , human health , human nutrition , microbiology and biotechnology , biology , fermentation , biochemistry , medicine , bioinformatics , demography , environmental health , organic chemistry , sociology
Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the world population. Selenomethionine present in flour and bread is the major organic moiety (>65%). The Se concentration assayed in wheat kernels is mainly affected by agronomic factors such as soil fertility. The dry milling of wheat to produce refined flour and the technology to produce leavened breads also greatly affect Se concentration and bioavailability. The supranutritional intakes of inorganic and mainly organic Se have long been linked to the prevention of cancer, oxidative stress, and cardiovascular diseases. This review provides an overview of the different Se sources and agronomic, milling, and processing factors that affect Se concentration and bioavailability in yeast‐leavened and sourdough breads and the nutritional and health implications that have been documented by food, medical, and nutrition scientists.