面粉中的强化铁在面包加工中化学形式的变化

Chemical Changes of Iron Added in the Processing of Bread

将各种铁源加到面粉中,制成面包,测定其中铁存在的化学形式,研究面包生产过程中发酵、焙烤、贮藏对铁化学形式的影响。发现除乙二胺四乙酸铁钠外,添加其他铁源,经焙烤制成面包后,最终都产生了大量不溶性铁。由此可见,在面粉中强化铁剂制成面包,最终产品中的铁化学形式,并不取决于起始所加铁源的不同,焙烤加工对铁的化学形式的影响更为重要。乙二胺四乙酸铁钠为面包中适宜的铁强化剂。

The effects of fermentation,baking and storage during the processing of bread on the chemical forms of iron were investigated. Various iron enrichment sources were added to flour and and the distribution of iron forms during the bread process was measured. Except sodium ferric EDTA, all other iron sources added to the proces produced a large amounts of insoluble iron. The results showed that the final chemical forms of iron were much more dependent on the baking process rather than the different sources of iron enrichment. The sodium ferric EDTA was a good iron source in bread.