Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.

Objective: We compared the effects of different kinds of bread fermentation on mineral bioavailability.

Methods: Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal.