Bread brown, effect

Effect of the Maillard Browning Reaction on the Nutritive Value of Breads and Pizza Crusts... 

Gerrard, J.A., Fayle, S.E., Brown, P.A., Sutton, K.H., Simmons, L., Rasiah, I. 2001. Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough. J Food Sci 66 782-786. 

Based on USDA estimates of per capita consumption of wheat flour, one-third of the adult woman s Recommended Dietary Allowance (RDA) for iron could be obtained if we consumed whole wheat products Q). The iron in wheat, however, is thought to be poorly bioavailable to humans, primarily attributable to the effect of phytate. British investigators found that the iron balance of individuals was lower when they ate largely whole meal bread than when they ate bread made with white flour (2). When the test bread made with white flour contained either sodium or ferric phytate, postprandial serum iron rise was depressed ( ). They theorized that the phytate present in the brown bread formed an insoluble iron salt and rendered the iron unabsorbable. That theory was supported by the work of Moore et al. (4) at Washington University, who tested the response of anemic individuals administered therapuetic doses of ferric... 

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