Premium
Breadmaking and Storage of Various Wheat Fractions Affect Vitamin E
Author(s) -
WENNERMARK B. HÅKANSSON,
JÄGERSTAD M.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb11300.x
Subject(s) - affect (linguistics) , food science , vitamin , chemistry , biochemistry , psychology , communication
The vitamin E loss during baking of two types of industrially baked breads was studied. Neither scalding nor fermentation reduced the vitamin E content. However, the sour dough preparation and dough‐making resulted in 20‐60% reduction in the content of tocopherols and tocotrienols. In addition the vitamin E yield in the doughs and the French bread when using two different extraction methods were compared. The two methods showed similar results for flours and doughs, but indicated differences after the baking stage. Storage stability of wholemeal flour, white flour, bran and germ of wheat were also investigated. Storage at 20°C for 12 mo decreased vitamin E activity of the various wheat fractions by 28‐40%.