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Effects of fortification Setareh flour with iron, folic acid, zinc and calcium on chemical properties (dry gluten, wet gluten, gluten index, protein and zeleny value), rheologocal properties (water absorption, dough strength, dough extensibility, dough loses after 10 and 20 minutes, resistance to extensibility, extensibility index, maximum height of curve and energy), was considered in Barbary breads and compared with control treatment. In this study we have 4 treatments as follows: 1- Setareh pure flour without any fortificant/ as control. 2- Flour which fortified with low dosage of fortificants : (ferrous sulfate 20, folic acid 1.5, zinc oxide 20 and calcium carbonate 900 p.p.m). 3- Flour which fortified with middle dosage of fortificants : (ferrous sulfate 30, folic acid 2, zinc oxide 30 and calcium carbonate 1200 p.p.m). 4- Flour which fortified with high dosage of fortificants : (ferrous sulfate 40, folic acid 2.5, zinc oxide 40 and calcium carbonate 1500 p.p.m). Statistical data have shown that, in all mentioned properties flour treatments fortified with minimum and middle amounts of fortificants had better results than the flour which fortified with maximum amounts of fortificants. Minimum and middle treatments didn’t have any significant differences, so with due attention to international organizations (WHO, FAO) and provide vital micronutrients for body, we propose middle treatment.

Keywords: Bread, Flour, Fortification, Iron, Folic acid, Zinc and Calcium

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