Journal Article

·2025 OPEN ACCESS

Mineral composition, minerals bioavailability, and in vitro glycemic index values of whole wheat breads prepared from colored wheats

Hamit Köksel , Kübra Özkan YTU , Buket Çetiner , Inna Pototskaya , Alexey Morgounov , Osman Sağdıç YTU , Vladamir P. Shamanin

Quality Assurance and Safety of Crops & Foods

Abstract

The technological properties, mineral contents, in vitro mineral bioavailability, and glycemic index (GI) values of breads made from whole wheat flours of colored wheats (red, purple, blue, and black) were evaluated. Purple wheat had the highest Farinograph stability, while black wheat showed a higher water absorption value, indicating superior rheological properties. The symmetry and crumb cell structure of whole wheat breads made from blue and black wheats were significantly (p

Keywords

Bioavailability Food science Chemistry Whole wheat Mineral Colored Composition (language) Glycemic index Wheat flour Glycemic Biotechnology Materials science Biology Organic chemistry

Subject Areas

Food composition and properties ·Nutrition and Dietetics ·Health Sciences

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