Skip to main content
SpringerLink
Log in

Mineral composition of Bulgarian wheat bread

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

Author information

Authors and Affiliations

  1. Department of Cereal and Bread Technologies, Higher Institute of Food Industry,26 Maritza Blvd., 4002, Plovdiv, Bulgaria, , , , ,

    Dida Isserliyska & Grozdan Karadjov

  2. 26 Maritza Blvd., 4002, Plovdiv, Bulgaria, , , , ,

    Angel Angelov

Authors
  1. Dida Isserliyska
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Grozdan Karadjov
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Angel Angelov
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Revised version: 8 February 2001

Electronic Publication

Rights and permissions

Reprints and permissions

About this article

Cite this article

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

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s002170100331

Search

Navigation