Browsing by Subject "Vitamin D fortification"

Vitamin D is one of the basic vitamins required by our body for maintaining stable health conditions and to have stronger bone structure. In countries where there is shortage of sunlight exposure (like in Northern European countries) the oral intake of vitamin D either from dietary source or from supplementing tablets is very essential. This study aimed to analyze stability of vitamin D2 originating from bio-enriched yeast in baking process and focused to investigate impact of such yeast on bread quality. Impact of mixing time (intensity), baking temperature-time combinations and effect of two different storage conditions were studied. The presence of vitamin D2 containing bio-enriched yeast as an ingredient didn't affect the quality of bread. Overall breads obtained from all designed protocols have shown low specific volume, fine and evenly distributed porosity on the crumb structure. Variation of mixing time or baking regime did not influence on the stability of vitamin D2. Furthermore, bread storage conditions, which were considered with in this study, didn’t affect the stability of vitamin D2. Vitamin D2 from bioenriched yeast has shown stability in wheat dough baking.