Iron availability from bread—traditional versus Chorleywood
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 38 (1) , 83-89
- https://doi.org/10.1002/jsfa.2740380113
Abstract
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 59Fe 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 FeSO4.Keywords
This publication has 3 references indexed in Scilit:
- Studies on iron availability in man, using stable isotope techniquesBritish Journal of Nutrition, 1986
- The influence of previous iron intake on the estimation of bioavailability of Fe from a test meal given to ratsBritish Journal of Nutrition, 1984
- The effect of different levels of wheat bran on iron absorption in rats from bread containing similar amounts of phytateBritish Journal of Nutrition, 1982