Zinc and selenium biofortification of sourdough breads with agronomically biofortified whole wheat flour

Abstract

In this study, the possibility of enriching sourdough breads with agronomically biofortified whole wheat flour (BWWF) to remedy zinc and selenium deficiencies was investigated. For this purpose, two local sourdough breads were substituted with 25, 50, and 75% of BWWF and obtained with two yeast combinations. The zinc and selenium, physicochemical, nutritional, and product properties of breads have been determined. As replacement rates increased, the zinc content in the breads increased from 11.65 to 48.66 mg/kg and 8.56–45.98 mg/kg, and the selenium content increased from 48.5 to 266.8 μg/kg and 44.9–257.3 μg/kg. The zinc and selenium concentrations of breads that met the Recommended Daily Allowances (RDA) were roughly 25–40% at the 75 and 50% substitutes. Total phenolic content (TPC) and antioxidant activity increased in both breads. The SOG breads with the A-yeast combination had a substantially higher TPC. The hardness and volume of the breads decreased with the incorporation of BWWF bran, therefore lowering their sensory properties. However, at 25% and 50% substitution rates, this was limited. In general, the B-yeast combination of both breads had a higher content of amino acids. Biofortified sourdough breads could have a significant effect on eliminating zinc and selenium.