HEAVY METALS CONTENS IN DIFFERENT TYPES OF BREAD SAMPLES AND ITS RAW MATERIALS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 32, Issue 7, July 2007, Page 5405-5512 PDF (558.65 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204593 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. A. Abou-Raya; M. T. Shalaby; A. M. Kassem; Amalika D. El-Dahshan; Faten Y. Ibrahim | ||||
| Food Indust. Dept., Fac. Of Agric., Mansoura Univ., Egypt. | ||||
| Abstract | ||||
| The contents of Cu, Zn, pb, Cd and Hg were analyzed in raw materials used to produce bread samples ie. (wheat flour 82% and 72%, wheat bran, tap water, salt, compressed yeast, dough and final product (shamey, Balady and bran bread samples) and different types of breadsamples whichcollected from El-MansouraCity super market. These heavy metals were determined using atomic absorption spectrorphotometry (AAS). The results showed that: The concentrations of heavy metals in compressed yeast and wheat bran were higher than other raw materials. The amount of heavy metals were in bran higher than in whole wheat flour than wheat flour ext. 82% than wheat flour ext. 72%. The highest level of this heavy metals were in bran bread samples (4.944 – 5.335 mg/kg for Cu, 34.166 – 36.145 mg/kg for Zn, 1.907 – 2.076 mg/kg for pb, 0.2 – 1.10 mg/kg for Cd and 0.01 – 0.013 mg/kg for Hg). | ||||
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