Element Content in Different Wheat Flours and Bread Varieties

Abstract

The most consumed cereal-based product worldwide is bread. “Caaveiro”, an autochthonous variety with a recent growing interest, is one of the wheat varieties that fulfill the 25% local flour requirement in the PGI “Pan Galego” bread baking industry. The element content of the refined wheat flours used to make “Pan Galego” (‘‘Caaveiro’’, FCv; Castilla, FC; and a mixture of both, FM) was evaluated in ICP-MS. In addition, wholegrain flour (FWM) was included in the analysis. Loaves of bread were made with these flours (a, 100% FC; b, 100% FCv); and c, FM: 75% FC + 25% FCv) and their element content was analyzed. Wholegrain flour ranked the highest in almost all elements, highlighting the P (494.80 mg/100 g), while the FM and the FC presented the opposite behavior, with the highest Se values (14.4 and 15.8 mg/100 g, respectively). FCv was situated in an intermediate position regarding P, K, Mg, Mn, Zn, Fe and Na content, standing closer to FWM, although it presents the highest values for Cu (1076.3 µg/100 g). The differences observed in flour were maintained in bread. Hence, the local cultivar ‘‘Caaveiro’’ has an interesting nutritional profile from the point of view of the element content.

Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread

“…The ash content found in the present article was four times lower than that reported by Nitika et al [25]. This difference was most likely due to the fact that these authors analyzed whole meal flours, which presented higher values of mineral concentration [29].…”

Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc

“…As for gluten-containig flours, the amount of calcium is significant in whole grain flours-especially rye and einkorn flour, and half as much in wheat flour, which is several times lower than in some of the GF flours with the highest calcium concentrations (Table 1 ), which correlates with the results of Fernández-Canto et. al 31 , while others report lower Ca concentrations in these flours 26 , 32 . Kunachowicz found that Ca content in rye flour occurs at 19–37 mg/100 g of product, depending on the type of flour 26 .…”

“…These values are slightly higher than those shown by Ertl and Goessler's team of 0.19 ± 0.03 g/kg in wheat flour and 0.39 ± 0.08 g/kg in wholemeal wheat flour, and 0.26 ± 0.01 g/kg and 0.40 ± 0.01 g/kg in spelt flour—refined and wholemeal, respectively 32 . On the other hand, Fernández-Canto et al determined the calcium concentration in the wheat wholemeal flour mixture as 73.0 ± 2.7 mg/100 g 31 . The results for refined spelt flour (29.0 ± 0.11 mg/100 g) and wholemeal spelt flour (25.2 ± 0.44 mg/100 g) are also comparable to literature data (30–40 mg/100 g 19 , 32 for wholemeal and 26 mg/100 g for wholemeal 32 .…”

Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads

“…Minerals are essential micronutrients for human health and wheat flour is an important source of these components, such as Ca (100–200 mg/100 g), Mg (100–200 mg/100 g), Fe (1–5 mg per 100 g), Zn (1–5 mg/100 g), and Cu (0.1–1 mg/100 g) [ 17 ]. In addition, saffron floral by-products can provide mineral enrichment through their use in these novel vegan bread formulations, especially at 10%, showing values around 270–290 mg/100 g for K, 90–95 mg/100g for Ca, 40–50 mg/100 g for Mg, and 15–18 mg/100 g for Fe.…”