Some factors affecting the availability of iron in wheat and wheat production
1988
Jassim, A.J.
The objective of this study was to determine the availability of iron and its different forms in wheat and wheat products. The study showed that the concentration of total iron and soluble iron in wheat were in the range of (31.5-53.8 mg/g) and (1.1-3.7 mg/g) respectively. The concentration of total iron in dough (before and after fermentation) and bread were 16, 16 and 17 mg/g respectively whereas the percentage of soluble iron in dough (before and after fermentation) and bread were 15.87, 22.81 and 33.88% respectively. This research studies also the concentration of iron in wheatbran, low extraction wheat flour, white flour, wheat used for industry, burgul, cracked wheat, and dehulled wheat. Addition of ferrous sulfate or ascorbic acid increased the availability of iron while addition of dry skim milk decreased the availability
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