Fortifying Bread with Each of Three Antioxidants

White bread was fortified individually with fat‐coated l ‐ascorbic acid (AsA), cold‐water‐dispersible (CWD) β‐carotene, and CWD all‐ rac ‐α‐tocopheryl acetate (ToAc) at levels of 64, 5, and 100 mg, respectively, of active ingredient per 100 g of flour (14% mb). The freshly baked puploaves retained 76, 67, and 96% of added antioxidant, respectively. To extract ToAc quantitatively from bread or dough, dimethyl sulfoxide (DMSO) gave better results than hexane, which indicated that ToAc was in a partially bound state. “Protein‐encased” (PE) β‐carotene did not impart a yellow color to bread crumb and had one‐fourth higher retention in fresh bread when compared to CWD β‐carotene. In loaves stored at 25°C for one to seven days, AsA disappeared rapidly and PE β‐carotene disappeared slowly; CWD β‐carotene and ToAc were stable. In spite of storage loss, bread fortified with PE β‐carotene retained significantly higher levels of β‐carotene when compared to CWD β‐carotene. One serving size (one slice, 28 g) of three‐day‐old bread fortified with one of the three antioxidants was calculated to provide 7, 120–150, and 13–16%, respectively, of the adult recommended daily allowances (RDA) for vitamins C, E, and A. When bread was fortified with both fat‐coated AsA and CWD β‐carotene and stored for five days, no protecting effect on the retention of the antioxidants was found.