Badanie wplywu sposobu przygotowania ciasta na uwalnianie wybranych skladnikow mineralnych

Wielkość puli uwolnionych z chleba składników mineralnych zależy przede wszystkim od zawartości błonnika, w znacznie mniejszym stopniu od sposobu przygotowania ciasta.

The aim of the work was to asses the influence of dough preparation on releasing of some minerals from bread. Eight breads were produced from various flour (spelt, wheat and mixed wheat and rye) after various methods (one- two- or three phases with various additives). The bread was digested in vitro in a process simulating the activity of human gastrointestinal tract. Percent of the minerals released amounted to: 29 - 77% of magnesium, 5 - 87% calcium, 47 - 79% phosphorus, 12 - 65% manganese, 11 - 83% iron, -1 - 84% zinc and 46 - 94% copper. The quantity of the minerals free fraction depended mostly on the fiber content and much less on the method of dough preparation.