Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts

ROSSI, M.; SOAZO, M.; PICCIRILLI, G.N.; LLOPART, E.; REVELANT, G.; VERDINI, R.A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2020

0950-5423

The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and citrate: CI) at two fortification levels (20% and 50%) were analysed. Only the LA fortified breads were harder with lower specific volume and the LA 50% showed the higher chewiness value. The crust colour of the CI 50% breads presented the lower browning index. In vitro nutritional studies showed that calcium content on digest and dialysate was significantly higher in all fortified breads. The CI 20% and all the 50% fortifications showed a better contribution of bioaccessiblecalcium. Sensorial general quality was not significantly different between fortified and Control breads.