Cereal Chem 54:496 - 502.  |  VIEW ARTICLE
Bioavailability and Functionality (Breadmaking) of Zinc in Various Organic and Inorganic Sources.

G. S. Ranhotra, R. J. Loew, and L. V. Puyat. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Bioavailability of zinc from wheat flour and various organic (acetate and stearate) and inorganic (carbonate, chloride, oxide, sulfate, and elemental) sources was determined using young rats fed submarginal (9.5 ppm ) levels of zinc. Although 9.5 ppm zinc supported maximum growth, tissue (serum and femur) zinc levels differed somewhat between sources; they were lowest, however, only in wheat-fed rats. Zinc absorption from all sources, except carbonate, did not differ much. Increasing dietary zinc level to 11.5 ppm caused a most pronounced increase in total femur zinc; some increase in serum zinc level was also noted. Based on growth response, absorption and retention (tissue concentration) of zinc, it may be inferred that zinc from all nonwheat sources was equally well available. In breads made by sponge-dough procedure, none of the zinc sources tested (2.2 mg zinc/100 g flour) exerted any adverse effect on loaf volume and general bread quality including the flavor.