Effect of Tocopherols on Stabilities of added Nutrients during Bread Making Process

Abstract

An experimental breadmaking was performed with usual formula by the addition of several vitamins, essential amino acids or linoleic acid, and the effect of tocopherols (Tocs) on the stability of these nutrients during processing was investigated. (1) Of fat soluble vitamins, β-carotene and vitamin D were lost during breadmaking process, mainly baking by about 20% and 5%, respectively, However, the addition of Tocs reduced their losses to 14% and 0%, respectively. On the other hand, no loss of vitamin A palmitate and linoleic acid, added as safflower oil, was observed even without Tocs. Besides, Tocs remained in bread by about 80% of the amount added to lard. (2) Of B group vitamins, vitamin B1 hydrochloride was lost during the process, mainly baking by about 23%, but the loss was reduced to 5% by the addition of Tocs. On the other hand, vitamin B2 and choline, added as lecithin, were not lost even without Tocs. (3) Essential amino acids were suggested to be generally stable when added in the form of protein, but to be very unstable in whole process of breadmaking from mixing to baking when added in the free forms. Tocs had virtually no effect on stabilizing these amino acids.