Ukrainian dietary bakery product with selenium-enriched yeast

Bread is a most important food product and source of selenium in Ukraine. However, low content of selenium in wheat flour from north and northwest regions of Ukraine does not ensure the recommended consumption of selenium. Daily intake of selenium by the population of North Ukraine is below recommended allowance. The aim of this research was to study the production of the dietary rolls with selenium-enriched yeast for the population of North Ukraine. The study showed that to obtain bakery yeast of good quality, concentration of sodium hydroselenite in the medium for yeast cultivation should be in the range from 2 to 5 mu g Se/ml. Under these concentrations of selenium in medium, specific growth rate and biomass yield as well as bakery properties of the yeast Saccharomyces cerevisiae did not differ from the parameters of yeast, grown in the medium without selenium. Maturation of the selenium-enriched yeast improved their bakery properties. The 100 g wheat roll prepared with selenium-enriched yeast contained 50 mu g Se (25% of the recommended daily allowance) in the form of selenomethionine, which is the best form of selenium for human consumption. These rolls can be used as a dietary product to reach recommended daily consumption of selenium by the population of North Ukraine and Chernobyl region. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.