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Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

✍ Scribed by Alexandra Kiskini; Maria Kapsokefalou; Stavrianos Yanniotis; Ioanna Mandala

Book ID
107559800
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
170 KB
Volume
5
Category
Article
ISSN
1935-5130

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Effect of different iron compounds on wh
Effect of different iron compounds on wheat and gluten-free breads
✍ Alexandra Kiskini; Maria Kapsokefalou; Stavros Yanniotis; Ioanna Mandala πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 260 KB

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 g