Fiber and microelements content in various types of wheat bread
Various types of wheat bread are present in the Serbian market: white, brown, whole-wheat, wheat/rye, buckwheat/wheat, half-white and corn/ /wheat bread. This research included the quantification of the content of total fiber, fiber fractions, and microelements (manganese, copper, iron and zinc) in...
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| Format: | Article |
| Language: | English |
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Serbian Chemical Society
2024-01-01
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| Series: | Journal of the Serbian Chemical Society |
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| Online Access: | https://doiserbia.nb.rs/img/doi/0352-5139/2024/0352-51392400075R.pdf |
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| author | Redžepović-Đorđević Azra Dodevska Margarita Jovetić Milica Ačanski Marijana |
| author_facet | Redžepović-Đorđević Azra Dodevska Margarita Jovetić Milica Ačanski Marijana |
| author_sort | Redžepović-Đorđević Azra |
| collection | DOAJ |
| description | Various types of wheat bread are present in the Serbian market: white, brown, whole-wheat, wheat/rye, buckwheat/wheat, half-white and corn/ /wheat bread. This research included the quantification of the content of total fiber, fiber fractions, and microelements (manganese, copper, iron and zinc) in order to check whether the breads on the market contain the amounts that are proven beneficial for health. The aim was also to determine the contribution of these nutrients through the consumption of bread to the recommended daily intake. The results show that the bread from the Serbian market contains a large amount of arabinoxylan (1.2–2.6 g 100 g-1) and that wheat/rye, brown and whole wheat bread are sources of dietary fiber (4.0–4.6 g 100 g-1). Also, an important result is that all types of bread except white, contain more than 15 % of dietary reference values for copper and manganese. The intake of total fiber (+ 100 %), arabinoxylan (+ 117 %), copper (+ 118 %), and manganese (+ 85 %) increases by replacing white bread with whole wheat bread, therefore it is of great interest to raise awareness among consumers about the beneficial foods that should be included in the diet. Methods applied in this research showed acceptable precision and accuracy and also proved to be quite simple for routine analysis work. |
| format | Article |
| id | doaj-art-9e8f8fa99ddf41b08ab0dff4aa30e766 |
| institution | Kabale University |
| issn | 0352-5139 1820-7421 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Serbian Chemical Society |
| record_format | Article |
| series | Journal of the Serbian Chemical Society |
| spelling | doaj-art-9e8f8fa99ddf41b08ab0dff4aa30e7662025-01-30T06:45:50ZengSerbian Chemical SocietyJournal of the Serbian Chemical Society0352-51391820-74212024-01-0189111461147310.2298/JSC240211075R0352-51392400075RFiber and microelements content in various types of wheat breadRedžepović-Đorđević Azra0https://orcid.org/0009-0009-4429-0680Dodevska Margarita1https://orcid.org/0000-0001-6030-459XJovetić Milica2https://orcid.org/0000-0003-0909-4122Ačanski Marijana3Institute of Public Health of Belgrade, Belgrade, SerbiaInstitute of Public Health of Serbia „Dr Milan Jovanovic Batut“, Belgrade, SerbiaDirectorate for National Reference Laboratories, Ministry of Agriculture, Water Management and Forestry, Belgrade, SerbiaFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaVarious types of wheat bread are present in the Serbian market: white, brown, whole-wheat, wheat/rye, buckwheat/wheat, half-white and corn/ /wheat bread. This research included the quantification of the content of total fiber, fiber fractions, and microelements (manganese, copper, iron and zinc) in order to check whether the breads on the market contain the amounts that are proven beneficial for health. The aim was also to determine the contribution of these nutrients through the consumption of bread to the recommended daily intake. The results show that the bread from the Serbian market contains a large amount of arabinoxylan (1.2–2.6 g 100 g-1) and that wheat/rye, brown and whole wheat bread are sources of dietary fiber (4.0–4.6 g 100 g-1). Also, an important result is that all types of bread except white, contain more than 15 % of dietary reference values for copper and manganese. The intake of total fiber (+ 100 %), arabinoxylan (+ 117 %), copper (+ 118 %), and manganese (+ 85 %) increases by replacing white bread with whole wheat bread, therefore it is of great interest to raise awareness among consumers about the beneficial foods that should be included in the diet. Methods applied in this research showed acceptable precision and accuracy and also proved to be quite simple for routine analysis work.https://doiserbia.nb.rs/img/doi/0352-5139/2024/0352-51392400075R.pdfbreadtotal fiberarabinoxylanbeta glucanmicroelements |
| spellingShingle | Redžepović-Đorđević Azra Dodevska Margarita Jovetić Milica Ačanski Marijana Fiber and microelements content in various types of wheat bread Journal of the Serbian Chemical Society bread total fiber arabinoxylan beta glucan microelements |
| title | Fiber and microelements content in various types of wheat bread |
| title_full | Fiber and microelements content in various types of wheat bread |
| title_fullStr | Fiber and microelements content in various types of wheat bread |
| title_full_unstemmed | Fiber and microelements content in various types of wheat bread |
| title_short | Fiber and microelements content in various types of wheat bread |
| title_sort | fiber and microelements content in various types of wheat bread |
| topic | bread total fiber arabinoxylan beta glucan microelements |
| url | https://doiserbia.nb.rs/img/doi/0352-5139/2024/0352-51392400075R.pdf |
| work_keys_str_mv | AT redzepovicđorđevicazra fiberandmicroelementscontentinvarioustypesofwheatbread AT dodevskamargarita fiberandmicroelementscontentinvarioustypesofwheatbread AT joveticmilica fiberandmicroelementscontentinvarioustypesofwheatbread AT acanskimarijana fiberandmicroelementscontentinvarioustypesofwheatbread |