Mineral composition of Bulgarian wheat bread


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.

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Revised version: 8 February 2001

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Isserliyska, D., Karadjov, G. & Angelov, A. Mineral composition of Bulgarian wheat bread. Eur Food Res Technol 213, 244–245 (2001). https://doi.org/10.1007/s002170100331

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  • Flour Minerals Dough Bread Micronutrients