Cereal Chem 58:471 - 474.  |  VIEW ARTICLE
Iranian Flat Breads: Relative Bioavailability of Iron.

G. S. Ranhotra, J. A. Gelroth, F. A. Torrence, M. A. Bock, G. L. Winterringer, H. A. Faridi, and P. L. Finney. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The iron in five types of Iranian flat breads (Barbari, Lavash, Taftoon, Sangak, and Village) and in the corresponding fermented doughs was assessed for its efficacy in promoting hemoglobin synthesis in hemoglobin-depleted rats. Bioavailability of iron in these breads differed significantly, ranging from 53 to 95% (relative to iron in ferrous sulfate) as calculated by the modified AOAC method and from 63 to 100% as calculated by methods based on gain in hemoglobin. No direct relationship of these values to protein, phytate, or dietary fiber content of breads was observed. Comparison of breads with doughs showed that the baking process appreciably improved the bioavailability of iron in Barbari, Taftoon, and Sangak breads and decreased it in Lavash and Village breads.