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Authors
Affiliations
1 Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad-21007, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 8 (2011), Pagination: 356-359
Abstract
Bakery products are a new dimension in modern times owing to their versatility in day to day life. The bakery industry, production of which has been Increasing steadily in the country, is the largest among the processed food industries in India. The two major bakery products namely bread and biscuit account for about 82 per cent of total products1. Bread is one of the oldest known recipes to man. The common ingredients are flour, salt, fat and leaving agents such as yeast. Fresh bread and bun are prized for its taste, aroma, quaiity and texture. Bread made from refined wheat flour is consumed extensively throughout the world, especially by populations in developing countries. Several countries have passed the legislation of fortification by the addition of iron and vitamins to wheat flour as a strategy to decrease the high prevalence of iron deficiency. Till now, most of these efforts were ineffective because of several factors: viz., flours of various levels of refinement used to make bread; those flours that are less refined have higher contents of phytic acid (myo- inoSltol-6-phosphate), a strong inhibitor of iron absorption; low consumption of bread; type of Iron fortification used; health status and environmental factors that affect iron metabolism; and low level of fortification perse.
