Cereal Chem 55:1050 - 1055.  |  VIEW ARTICLE
Macromineral and Micromineral Distribution in Bread Produced by Conventional and Continuous (Mechanical Development) Methods.

M. M. Tabekhia, R. B. Toma, and B. L. D'Appolonia. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Total ash, calcium, potassium, sodium, magnesium, phosphorus, and four microelements---iron, copper, manganese, and zinc---were determined in bread baked by conventional and continuous methods. The contents of macroelements and microelements were determined at various stages of the baking process as well as in the whole loaf, crumb, and crust. The amount of macroelements and microelements was greater in bread made by the continuous baking system than that made by conventional baking, especially of sodium, potassium, iron, manganese, and zinc. The differences in amounts were most probably due to variation in formulas used with the two methods of baking.