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Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking
By Tolosa Bogale
Department of Food and Environmental Sciences, University of Helsinki, Finland
Published: Aug 23, 2018 | pg. no: 1-25
Abstract: Vitamin D is one of the essential vitamins required by our body. It is vital for keeping our bone structure Stronger. For people living in countries where there is a shortage of sunlight vitamin D supplement is very crucial. For instance, in northern European countries (e.g., as in Finland) the oral intake of vitamin D either from dietary source or from supplementing tablets is very important. This study aimed to analyze the stability of vitamin D2 in the bread baking process and investigates its impact on bread quality. Bio-enriched yeast which contains vitamin D2 was added to the wheat dough for enrichment purpose, and natural fresh yeast was used for the fermentation process. To analyze the stability of vitamin D2 in the baking process:Different mixing intensities, variable cooking temperature-time combinations, and two different storage conditions were examined. The results of the study have shown that changing the mixing conditions, the baking temperature/time combinations and the storage conditions did not affect the stability of the vitamin D2. Quality wise low specific volume bread and evenly distributed crumb textures were obtained in all baking protocols.
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