EFFECT OF BAKING ON THE FORMS OF IRON IN IRON‐ENRICHED FLOUR

Abstract

ABSTRACTThe effects of baking processes on the chemical forms of iron were investigated. Various iron enrichment sources were shown to exist initially in distinct chemical forms. These sources were then added to flour and baked as biscuits, and the resulting distribution of iron forms, or “iron profile,” measured. The baking generated large amounts of insoluble iron, independent of the identity of the iron source added. Thus the large differences found between iron sources prior to baking had vanished in the final product. Similar iron profiles were shown to exist in commercial samples of flour and bread.