Journal
JOURNAL OF CEREAL SCIENCE
Volume 42, Issue 1, Pages 101-108Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2005.03.003
Keywords
B vitamins; bread; yeast fermentation; sourdough fermentation
Categories
Ask authors/readers for more resources
Whole wheat bread represents an important source of dietary fibre and micronutrients such as minerals and vitamins (B1, B2, B6). Thus it is important to control losses of vitamins during milling and breadmaking. The classical (yeast) breadmaking process is a relatively severe, leading to a 48% loss of thiamine in white bread. Longer fermentation times (white bread) led to higher thiamine concentrations (2.5 mu g/g) than shorter fermentations (1.4 mu g/g). In whole wheat bread, separate yeast or sourdough fermentations maintained vitamin B1 levels close to that of the original flour (5.5 mu g/g). Whole wheat breadmaking with yeast (from kneading to final bread), in long fermentations, resulted in a 30% enrichment in riboflavin. The pyridoxine concentration of whole wheat flour is 5-fold higher than white flour, but classical fermentations resulted in a severe depletion in pyridoxine (-47%). The use of mixed fermentation conditions (yeast plus sourdough) had no synergistic impact on B vitamin levels. The classical breadmaking protocol is time-saving but does not result in maximal vitamin retention. Highest levels of B vitamins were achieved by long yeast fermentations. (c) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available