黒砂糖を使用したクッキーの鉄の化学形態

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概要

• 論文の詳細を見る

• Effect of brown sugar on the changes of chemical forms of iron in cookie which was added ferric pyrophosphate was studied. The cookie was baked and stored at 37℃. The baking process changed a part of ferric pyrophosphate into ferrous form. When the cookie was stored, soluble and ionic in it decreased. Brown sugar, however, suppressed the decrease of soluble and ionic iron to a certain extent. Brown sugar is expected to promote the availability of iron in food.

• 福岡女子大学の論文
• 1987-01-25

著者

• 堀 康二

  Department Of Home Economics Faculty Of Education Fukuoka University Of Education

• 長 修司

  Department Of Home Life Science Fukuoka Women's University

関連論文

• 黒砂糖を使用したクッキーの鉄の化学形態

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