Bread minerals

Calcium carbonate (CaCO ) can be in the form of an odorless crystal or powder and is one of calcium s most stable compounds, better known in its natural state as limestone, marble, chalk, calcite, oyster shells, and the minerals marl and travertine. Calcium carbonate is the source of lime and is used as a filler for many products, including paints, plastics, and foods (bread), and as an antacid. 

Fermentation of plant foods generally increases mineral bioavailability. Studies by Ranhotra and coworkers (121, 122 for example) have shown increased available zinc from breads and cookies that have undergone yeast fermentation. Also, iron was shown by these workers to be more highly available from unfortified breads than from breads fortified with wheat bran, soy flour or other whole grain vegetable flours. 

Breads, cereals, grains, pastas, fruits, and vegetables are important sources of food primarily because they contain a good balance of all nutrients—carbohydrates, fats, proteins, nucleic acids, vitamins, and minerals. The predominant component of these foods is carbohydrates, however. 

Use of propionates in breads can extend mold-free life by 8 days or more. Propionates are favored by bakers because of their effectiveness against ropy mold m breads up to pH levels of 6. For cakes and unleavened bakery goods, the sodium salt is usually preferred for bread, the calcium salt is favored. This additive also contributes to the mineral enrichment of the product... 

The ash determined in the above manner furnishes One of the best criteria for deciding what quality of flour has been used in making the bread. If mineral substances or even so-called baking powder were added to the flour, the ash would show an increase in this case, tests 14 and 15 are applied. 

These nutrients help your body absorb and use food. They also influence gland secretion and maintain a proper balance in your body s chemistry. Fruits, vegetables, meats, dairy products, and whole grain or enriched breads and cereals supply you with essential vitamins and minerals. If you eat a balanced diet containing a variety of fresh and unprocessed food, you probably don t need extra vitamins or minerals. However, if you are neglecting a portion of your diet, see your doctor about a supplement. 

Bread is an excellent staple supplying key nutrients carbohydrates, proteins, minerals, and vitamins. Its nutritive value affects a great majority of the human population. The marked increase in nutritive value of microwave or steamed breads, observed in the present study, indicates that those processes deserve attention or that conventional baking warrants some modification. 

Phytate has been studied extensively with regard to mineral (mostly Zn and Ca) status of animals, and it has been shown to reduce whole-body Mn retention in rats (12). Phytate, however, is not present in the neutral detergent fiber or in the ash component of feedstuffs. Therefore, phytate does not appear to be responsible for the reduction of Mn uptake in chicks fed corn, soybean meal, wheat bran or fish meal (9). That phytate negatively impacts Mn nutriture also disagrees with the research of Reinhold et aK (13), who reported that fiber, and not phytate, was the pTTmary factor determining bioavailability of divalent mineral elements in breads. 

Often overlooked in the evaluation of the effects of diet upon mineral availability is the role that food processing plays in the formation of or breaking of ligand-metal complexes. Several individual or unit processing steps are needed to produce a soy concentrate, a bread or a spray-dried egg white. Some or all steps may have a bearing upon final mineral bioavailability. Soy concentrate from company A is not produced in precisely the same manner as from company B. In fact, lot to lot variation for the same product may be quite variable, particularly in mineral content. 

A number of studies have shown that zinc, as compared to other minerals, is poorly utilized from phytate-contalning foods. The relative BV of zinc in a number of phytate-contalning foods was recently examined by Franz et al ( ). Each product was prepared as for human consumption and Incorporated into a semi-purifled diet fed to rats. Whole corn and brown rice had a low relative BV (0.58 or less compared to 1.00 for zinc in zinc sulfate) while wholewheat flour and unleavened wholewheat bread had medium values (0.63-0.74). Refined cereal products such as white flour, leavened and unleavened white bread and white rice (all low in phytate) had high relative BV (0.89-1.08) as did leavened wholewheat bread... 

The protein efficiency ratio (PER) of sesame seed protein is 1.86 (35). The PER value can be raised to 2.9 when sesame seed protein is supplemented with lysine (36). El-Adawy (37) added sesame products including sesame meal, sesame protein isolate, and protein concentrate to red wheat flour to produce flour blends. It was found that water absorption, development time, and dough weakening were increased as the protein level increased in all blends however, dough stability decreased. Sesame products could be added to wheat flour up to 16% protein without any detrimental effect on bread sensory properties. The addition of sesame products to red wheat flour increased the contents of protein, minerals, and total essential amino acids the in vitro protein digestibility also increased significantly. 

Sesame has specific uses in confectionery products such as halva, sesame seed cake, candies, and as a garnish on bread and rolls. Microatomized protein food for feeding unweaned babies represents another use for sesame and other oilseed flours when enriched in vitamins and minerals (75). 

Studies on mineral absorption may raise the question. What is absorption It might be easier to ask. What is not absorption A nutrient that is not absorbed is one that does not enter the enterocyte and is excreted in the feces. Complete excretion of a nonabsorbed substance may take 12 days in humans (Tumlund et al, 1983). A nutrient that enters the enterocyte, or gut mucosa, to be temporarily stored in the enterocyte and then released back into the gut lumen might also be considered to be not absorbed. A nutrient that passes through the gut mucosa into the bloodstream and is excreted into the urine or bile within 1 or 2 days is definitely absorbed however, studies that measure the amount of nutrient in the body 1 week after consumption of the test food would fail to detect nutrients that are absorbed into the bloodstream and then rapidly excreted. The life cycle of metal ions tends not to follow the latter scenario. Generally, metal ions that are absorbed are incorporated into proteins, released during protein turnover (degradation and resynthesis), and promptly reused within the cell. The metal ion described by this scenario would be detected in the experiment with the radioactive bread rolls. 

Other factors in the whole grain bread have been pointed out as inhibitors of iron. Reinhold et al. (8) concluded that fiber in whole grain products might be responsible for the decreased mineral absorption, because it remains undigested in the small intestine. All these conflicting reports have called into question the value of whole grain bread in the diet. 

Lopez, H.W., Duclos, V., Coudray, C., Krespine, V., Feillet-Coudray, C., Messager, A., Demigne, C., and Remesy, C. 2003. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats. Nutrition 19, 524-530. 

As a counter, blood donations may be in order, and Sullivan recommends that iron in vitamin-mineral pills be avoided by taking those with no iron. Furthermore iron-added breads and cereals should be avoided, the exceptions being whole-grain breads and the cereal named Shredded Wheat . 

Peanuts were native to South America, probably from southern Bolivia to northern Argentina. Excavations of Peruvian sites indicate they were used as early as 3000 B.c. They arrived in the United States in the 17th century. Pound for pound, peanuts have more protein, minerals, and vitamins than beef liver more fat than heavy cream and more calories than sugar. 1 kg of nut kernels provides the same energy as 5.1 kg of bread, 8.2 kg of steak, 27.1 kg of white potatoes, or 33.1 kg of oranges ... 

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