ZINC-SUPPLEMENTED BREAD AND ITS UTILIZATION IN ZINC-DEFICIENCY

Authors
SALDAMLI I KOKSEL H OZBOY O OZALP I KILIC I
Citation
I. Saldamli et al., ZINC-SUPPLEMENTED BREAD AND ITS UTILIZATION IN ZINC-DEFICIENCY, Cereal chemistry, 73(4), 1996, pp. 424-427
Citations number
16
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Cereal chemistry → ACNP
ISSN journal
00090352
Volume
73
Issue
4
Year of publication
1996
Pages
424 - 427
Database
ISI
SICI code
0009-0352(1996)73:4<424:ZBAIUI>2.0.ZU;2-1
Abstract
Zinc acetate supplementation of wheat flour affected the flour's rheol ogical properties and baking quality only at very high zinc addition l evels. Sensory properties of breads were acceptable. When zinc-supplem ented bread was fed to 7-11 year old school children for three months, significant gains in body weight, serum and leukocyte zinc, and alkal ine phosphatase were found.