AACC InternationalAACC International

Cereal Chemistry Home
Cereal Chem 41:65 - 72.  |  VIEW ARTICLE

The Minerals of Wheat, Flour, and Bread.

C. P. Czerniejewski, C. W. Shank, W. G. Bechtel, and W. B. Bradley. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

Ten commercial hard wheat blends from various growing areas, flours milled from these wheats, and bread made from the flours were analyzed for mineral elements of nutritional importance. Patent flours contained lower proportions of all minerals than the original wheat: magnesium, manganese, and cobalt less than 20%, phosphorus, potassium, zinc, iron, copper, and sodium between 20 and 32%, calcium 40%, and molybdenum 52%. In bread, sodium and calcium were present in higher concentration than in wheat. The concentration of cobalt in bread averaged 85% of that of wheat, iron and molybdenum 65%, potassium and copper 40 to 45%, zinc 28%, magnesium 19%, and manganese 13%.

© Copyright AACC International  | Contact Us - Report a Bad Link