Regular Article
Levels of Selected Elements in Finnish Breads

https://doi.org/10.1006/jfca.1994.1007Get rights and content

Abstract

A total of 647 Finnish bread samples were collected from nine major national bakeries and pooled to represent the following six bread types: rye bread (wheat flour, 0–25%), Finnish coffee bread (wheat, low ash), French bread (wheat, low ash), whole wheat bread (high ash), mixed bread I (wheat, rye, and/or oat; mainly wheat), mixed bread II (flour components unknown; mainly wheat). Elemental contents were determined by flame atomic absorption spectrometry (Perkin–Elmer 2100) after wet digestion in concentrated HNO3. Analytical accuracy was confirmed by employing reference materials with certified trace element concentrations. The mineral element contents of the samples varied considerably within and between the different bread types. Cu contents varied from 1.5 to 3.2 mg/kg, Fe 32 to 41 mg/kg, Zn 9 to 20 mg/kg, Mn 8 to 20 mg/ kg, and Mg 0.32 to 0.79 g/kg among analyzed samples. Rye bread had the highest mean elemental contents, with the exception of Fe. French bread had the highest Fe contents, due to the Fe fortification of wheat flours. The range of Fe contents in wheat breads was wide, 23–52 mg Fe/kg, indicating that all bakeries do not use fortified flours.

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