Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 4, 2012, Pages 411-420

  Gupta, Sheetal ^a   Shimray, Crassina A ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Alveograph; Farinograph; Folic acid; Fortification; Iron; Sensory attributes

Indexed keywords

CARBOXYLIC ACID; FERROUS FUMARATE; FERROUS ION; FOLIC ACID; WATER;

ARTICLE; BIOAVAILABILITY; BREAD; CHEMISTRY; COLOR; DIET; DIET SUPPLEMENTATION; FLOUR; FLOW KINETICS; FOLIC ACID DEFICIENCY; FOOD HANDLING; HUMAN; IRON DEFICIENCY ANEMIA; IRON INTAKE; PRESSURE; VISCOSITY; WHEAT;

ACIDS, ACYCLIC; ANEMIA, IRON-DEFICIENCY; BIOLOGICAL AVAILABILITY; BREAD; COLOR; DIET; FERROUS COMPOUNDS; FLOUR; FOLIC ACID; FOLIC ACID DEFICIENCY; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; IRON, DIETARY; PRESSURE; RHEOLOGY; TRITICUM; VISCOSITY; WATER;

TRITICUM AESTIVUM;

EID: 84861033220     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.631522     Document Type: Article

References (35)

1. AACC. 2000. Approved methods of the AACC (Methods 44-16, 46-10, 30-10, 08-01, 38-10, 56-81B, 56-61A, 54-21, 54-30A). 10th Ed., St. Paul, MN: American Association of Cereal Chemists.
2. Akhtar S, Anjum FM, Rehman SU, Sheikh MA. 2009. Effect of mineral fortification on rheological properties of whole wheat flour. J Texture Stud 40:51-65.
3. Bakhoum MT, Ponte JG, Jr. 1982. Combined effects of sodium chloride and hydrochloric acid on wheat flour strength. Cereal Chem 59(1):37-40.
4. Ballot DE, Macphail AP, Bothwell TH, Gillooly M, Mayet FG. 1989. Fortification of curry powder with NaFe(111)EDTA in an iron deficient population: report of a controlled iron-fortification trial. Am J Clin Nutr 49:162-169. (Pubitemid 19042983)
5. Biebinger R, Zimmerman M, Al-Hooti S, Al-HamedN, Al-Salem E, Zafar T, Kabir Y, Al-Obaid I, Petry N, Hurell R. 2009. Efficacy of biscuits fortified with microcapsules containing ferrous sulphate or potassium iodate or a new H-reduced elemental iron (NutraFine TM RS): a randomized, double-blind, controlled trial in Kuwaiti women. Br J Nutr 102:1362-1369.
6. Charlton RW, Bothwell TH. 1983. Iron absorption. Annu Rev Med 34:55-68.
7. Dary O. 2002. Lessons learned with iron fortification in Central America. Nutr Rev 60(7 Pt 2):S30-S33. (Pubitemid 34790900)
8. Duncan DB. 1955. Multiple range and multiple F-test. Biometrics 11:1-42.
9. Galal AM, Varrino-Marston E, Johnson JA. 1978. Rheological dough properties as affected by organic acids and salt. Cereal Chem 55(3):683-691.
10. Govindraj T, Krishnrau L, Prakash J. 2007. In vitro bioavailability of iron and sensory qualities of iron fortified biscuits. Food Nutr Bull 28(3):299-306. (Pubitemid 350055635)
11. Honein MA, Paulozzi LJ, Mathews TJ, Erickson JD, Wong LC. 2001. Impact of folic acid fortification of the US food supply on the occurrence of neural tube defects. J Am Med Assoc 285: 2981-2986. (Pubitemid 32550116)
12. Hurrell R. 2002. How to ensure adequate iron absorption from iron-fortified food. Nutr Rev 60:S7-15-S43.
13. Hurrell RF, Lynch S, Bothwell T, Cori H, Glahn R, Hertrampf E, Kratky Z, Miller D, Rodenstein M, Streekstra H, Teucher B, Turner E, Yeung CK, Zimmerman MB. 2004. Enhancing the absorption of fortification iron. Int J Vit Nutr Res 74(6): 387-401.
14. Indrani D, Sowmya C, Rajiv J, Rao GV. 2010. Multigrain bread - its dough rheology, microstructure, quality and nutritional characteristics. J Texture Stud 41:302-319.
15. Inoue Y, BushukW. 1992. Studies on frozen dough II. Flour quality requirements for bread production from frozen dough. Cereal Chem 69:423-428.
16. Irvine GN, McMullan ME. 1960. The 'Remix' baking test. Cereal Chem 37:603-613.
17. Jacques PF, Selhub J, Bostom AG, Wilson PWF, Rosenberg IH. 1999. The effect of folic acid fortification on plasma folate and total homocysteine concentrations. New Eng J Med 340: 1449-1454. (Pubitemid 29220543)
18. Jyothi AN, Sasikiran K, Sajeev MS, Revamma R, Moorthy SN. 2005. Gelatinisation properties of cassava starch in the presence of salts, acids and oxidising agents. Starch 57:547-555. (Pubitemid 41665089)
19. Kaur A, Bala R, Singh B, Rehal J. 2011. Effect of replacement of sodium chloride with mineral salts on rheological characteristics of wheat flour. Am J Food Technol. 6(8):674-684.
20. Krishnaswamy K, Nair MK. 2001. Importance of folate in human nutrition. Br J Nutr 85(Suppl. 2):115-124.
21. Lakshmi JA, Gupta S, Prakash J. 2006. Influence of promoters and inhibitors on available iron in a model system. Int J Food Sci Nutr 57(7/8):559-569. (Pubitemid 44896567)
22. Layrisse M, Martinez-Torres C, Mendez-Castellano H, Taylor P, Fossi M, Blanco LM, Landaeta-Jimenez M, Jaffe W, Leets I. 1990. Relationship between iron bioavailability from diets and prevention of iron deficiency. Food Nutr Bull 12: 301-309.
23. Mallock JG, Cook WK. 1930. A volume measuring apparatus for small loaves. Cereal Chem 37:307-310.
24. McLean E, Egli I, de Benoist B, Wojdyla D. 2007. Worldwide prevalence of anemia in preschool ages children, pregnant women and non-pregnant women in reproductive age. In: Kraemer K, Zimmermann MB, editors. Nutritional anemia. Basel: Sight and Life Press. p 1-12.
25. Rao NBS. 2010. Nutrient requirements and safe dietary intake for Indians. Nutr Foundation India Bull 31(1):1-6.
26. Serdula M. 2010. Maximizing the impact of flour fortification to improve vitamin and mineral nutrition in populations. Food Nutr Bull 31(1):S86-S93.
27. Sudha ML, Leelavathi K. 2008. Influence of micronutrients on rheological characteristics and bread making-quality of flour. Int J Food Sci Nutr 59(2):105-115. (Pubitemid 351338335)
28. Teucher B, Olivares M, Cori H. 2004. Enhancers of iron absorption: ascorbic acid and other organic acids. Int J Vit Nutr Res 74(6): 403-419. (Pubitemid 40203618)
29. Thuy PV, Berger J, Davidsson L, Khan NG, Cook JD, Hurrel RF, Khoi HH. 2003. Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women. Am J Clin Nutr 78: 284-290. (Pubitemid 39655233)
30. WHO & FAO 2006. Guidelines on food fortification with micronutrients. In: Allen L, de Benoist B, Dary O, Hurrell RF, editors. Geneva, Switzerland: WHO Press.
31. Wu WS, Tsai YH, Wei CI, Sun Pan B, Huang TC. 2010. Effect of organic acids on the pasting properties of rice flour from waxy and nonwaxy varieties. J Food Quality 33:137-154.
32. Wurzburg OB. 1989. Converted Starches. In:Wurzburg OB, editor. Modified starches: properties and uses. Boca Raton, RL: CRC Press. p 17-41.
33. Yeung CK, Miller D, Cheng Z, Glahn RP. 2005. Bioavailability of elemental iron powders in bread assessed with an in vitro digestion/Caco-2 cell culture model. J Food Sci 70(3): S199-S203. (Pubitemid 40572855)
34. Zimmerman MB, Chaouki N, Hurrell RF. 2005a. Iron deficiency due to consumption of a habitual diet low in bioavailable iron: a longitudinal cohort study in Moroccan children. Am J Clin Nutr 81:115-121. (Pubitemid 43073383)
35. Zimmerman MB, Winichagoon P, Gowachirapant S, Hess SY, Harrington M, Chavasit V, Lynch SR, Hurrell RF. 2005b. Comparison of the efficacy of wheat-based snacks fortified with ferrous sulfate, electrolytic iron, or hydrogen-reduced elemental iron: randomized, double-blind, controlled trial in Thai women. Am J Clin Nutr 82:1276-1282. (Pubitemid 43779727)