Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.

Abstract

Flour was fortified with premix containing ferrous fumarate and folic acid. Organic acids such as citric acid, malic acid and tartaric acid, which are promoters of iron bioavailability, were added at three levels and their influence on rheological and bread-making characteristics was studied. Farinograph water absorption increased with fortificants, but… (More)
DOI: 10.3109/09637486.2011.631522

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Cite this paper

@article{Gupta2012InfluenceOO, title={Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.}, author={Sheetal Gupta and Crassina A Shimray and Gottumukkala Venkateswara Rao}, journal={International journal of food sciences and nutrition}, year={2012}, volume={63 4}, pages={411-20} }