The influence of the procedure of producing on the quality of the fortificated products

Abstract

Mineral intake and bioavailability are critical factors for meeting mineral nutritional needs. The present study shows the correlation between the bread making procedures and the iron bioavailability in the fortified white bread. It was elucidated the most appropriate procedure, iron additive amount, and also the most effective recipe considering the organoleptic factors and the iron bioavailability index.