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European Food Research and Technology

, Volume 213, Issue 3, pp 244–245 | Cite as

Mineral composition of Bulgarian wheat bread

  • Dida Isserliyska
  • Grozdan Karadjov
  • Angel Angelov
Original Paper

Abstract.

The micronutrient composition of the flour, dough and the bread has been investigated by means of inductively coupled plasma atomic emission spectrometer (AES-ICP). The obtained experimental data demonstrate the existence of a low micronutrient content in bread and the necessity for its fortification to provide a really wholesome diet.

Flour Minerals Dough Bread Micronutrients 

Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • Dida Isserliyska
    • 1
  • Grozdan Karadjov
    • 1
  • Angel Angelov
    • 2
  1. 1.Department of Cereal and Bread Technologies, Higher Institute of Food Industry,26 Maritza Blvd., 4002, Plovdiv, Bulgaria
  2. 2.26 Maritza Blvd., 4002, Plovdiv, Bulgaria

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