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Effect of Fermentation and Oil Incorporation on the Retention of E Vitamers During Breadmaking
Abstract and Figures
All forms of baking and processing cause a loss of nutrients, including vitamin E, but little is known about these occurrences or if they could be avoided. The objective of this research was to study the incorporation of palm oil and the stability of vitamin E in palm oil during breadmaking. Wheatmeal and rye breads were baked with and without the addition of 0, 2, 5 or 8 % palm oil. The eight E group vitamers (tocopherols and tocotrienols) were extracted using accelerated solvent extraction, freeze dried then analysed using normal phase HPLC. Compared to the controls, the inclusion of palm oil was found to increase the quantity of all forms of vitamin E in the final baked products. It is concluded that palm oil is very effective in increasing the vitamin E content of wholegrain bread.
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