L./f*A tuf ac.-lL,;l u sV})

An.. cooling i[ ttE ice worer lor 15 rirures, ir ws b@ueht lo mn lmp..!tue,
trmsfe/.d I ml of the supmlb in onorlEr rd rub. and I 5 d or 2-2 bipyridinc
$lution add€d. Ab$6ac. ps m@uEd trr 519 nm agaiNr disli sd wd.r (CEC|L-
7200) otrd phylic acid conrehr w.s cstcul.tcd &codio8ty rhbush phyric &id 3rldrd
3.5.1.6 Mi!er.t corrent tr flour etrd.h.p.trl!
'rhe mincnl @nrhls i.e. iron. zinc, ob!t, @tps @ nMee* n whot. $,hdr
nour sanpls sd ch.pallj smpt€r w.E Brimard by uinS a Aro6i. Ab$rlrion
spdtFDholoncrcr (P.rkin Eh.eFl0o) !s pcf nerhod outrined in AoAC (t9ro). ,n8
sdB we {.r dag.stcd &6rJirg to rlE melhod qblt€d !y Richmd (t969). O.5 g
'sple of lhe 0our ws digcsr€d in l0O nl@niql il6k{dding tO ml HNO, ,r.
lempcrarur. of 60,70 0c tor 20 ninur.s dod th.tr dis6rql with s mt HclO. rl o
r.mp.nlur. or ri0-70 0C ror 20 nrinules ond subs;quenrty ren0.Flur. Bs roiscd ro I 95
0c till E splc ws tEnst€e .nd rcduc.d b l-2 mt, Thc dig€sied slmptd l@
diluhd tu . rolumerric nsk wirh d.ioniz.d w.ler, The wpl6 wF th.n lo.d€.t ro
Abnjc Abrorptlon spFropholonder oDd con .nrorion of.lenjars ws.sLihrkd. Tld
dlficne in imn Dd ui.c @nk in b.rGn ilifi.qr fonified iou6 and ch,patrk w!;
.l$ .sriftaGn a behing losr sr 0 lnd 60 drys ofsrodse
3,5.2. Physical dough properries
!,5.2.r. Frrlrogropliciiudieg
Th. phys icol dou Ch prope i.e, wslembsorpr io., dough dwc topn.ni d 6e afll
'1ies
douah sbbili.yol aEsh lnd so,€d fonjfi.n whotc whear flous Grc d.rermine,t ur 0,30
.nd 60 dols of doBg. by fl'n.ina $c nour !npt6 ftrolch BBb.nder f&inosnplr
.qnipped with 50 g bowt opsciry. physical dough prcp.nt* suoh & wat.r ebsolion,
dou8h dev.lopn.nt lifre atul dough skbitiry eE inl.rprtod tron flrinog€hs hy
following 6. hclhod ofAACC (2000).
3.5.2.2. Amylogrrplic str.ti.s
l,eok viscosily ofwboh wheal llour ws 6rimaG{t sing Urahdder Ahylos&rh.
Tie lonind qnob whqt nouF wrc rcsc