The objective of this work was to compare technological and sensorial characteristics of sandwich bread fortified with three different fonts of iron (reduced iron, ferric pyrophosphate and ferrous sulphate), in the concentration of 4,2mg iron/100g of flour, in comparison to a standard formulation. The addition of monohydrated microencapsulated ferrous sulphate influenced the farinographic and extensographic properties of the wheat flour. The color and the sensorial properties of all samples of breads containing iron compost did not differ from the unfortified control sample. The firmness of the breads was evaluated in the stored times 1, 3, 5, 9, 13 and 16 days. The samples containing ferric pyrophosphate resulted in softer breads, while the firmest ones were those containing reduced iron. The iron compost tested can be used in the breads preparation with equivalent sensorial characteristics (appearance and flavor) to the control. This way, the choice criterion will depend on economical viability and commercial readiness.
breads; iron; enriched wheat flour
