FORTIFCIATION OF SOME BAKERIES

Abstract

In this study, pan bread fortified with two different levels of egg yolk, whey powder and three different levels of ascorbic acid and also fmtified with a combination of these three different materials. Chemical composition of raw materials and the bread was detem1ined. Rheological properties of fmtified dough and the stability of vitamin C before and after fetmentation of dough and also the stability of vitamin C of pan bread during storage periods were evaluated. Physical and sensmy characteristics of fmtified pan bread and the effect of fortification on the freshness of pari bread were studied. The results indicated that the fmtification with a combination of 3 g dried egg yolk + 3 g dried whey and 18 mg ascorbic acid/100 g flour increased protein digestibility, protein, ash, ether extract, magnesium, sodium, calcium, potassium, phosphorous, mixing time, stability, resistance to extension, loaf volume, specific volume and improved sensmy characteristics and the freshness of the produced pan bread than that of fortified with the other levels and control.